Let’s face it. New product development takes on added significance when your family name is on the company door. New product success is equally critical when a foodservice customer features your product and puts its consumer reputation on the line.

And that’s just the starting premise for innovation at Joe Jurgielewicz & Son, Ltd. (JJS), a fourth-generation, 91-year-old duck processor in Hamburg, Pa. Fortunately enough, last year was a significant one for JJS, which introduced a frozen Tasty Duck Carnitas offering for foodservice. After preparation and tasting, Prepared Foods’ Spirit of Innovation judges named the item Best Back of House offering in the competition’s Foodservice category.

Joey Jurgielewicz III is JJS’ director of business development. He outlines a three-step research and development process that started in 2023 before the product ultimately debuted the following summer.

Monitoring Market Needs

“Chefs across all levels of foodservice to Michelin-starred restaurants to food trucks were requesting duck products that could be introduced in menus and set their establishments apart from competitors,” he says. “They also want to create memorable dining experiences for consumers.”

“Specifically, the inspiration behind this new offering was a Whole Duck Carnitas dish prepared by Chef Jasper Schneider at The Ritz-Carlton Bachelor Gulch in Avon, Colo.,” he adds. “Chef Jasper uses whole JJS ducks for his dish and it takes him six days—from start to finish—to prepare it.”

The JJS team turned to its own network of consulting chefs and decided on a fully cooked Duck Carnitas with traditional Mexican seasoning. This shredded product—an alternative to pork—was designed to be easy for culinary staffs to heat and serve. Moreover, duck carnitas can fit a wide variety of entrée and appetizer applications—including tacos, quesadillas, empanadas; or can be added as protein topper for salads and other dishes.

A Deep Dive into the Future of Food & Beverage

Flavor First!

In conjunction with its chef partners, the JJS R&D team worked to perfect just the right traditional blend of Mexican seasoning and spices to complement the flavor of duck.

Jurgielewicz says Pekin duck itself has an ideal, 60%-40% meat-to-fat ratio. The carnitas are cured and slow-roasted in duck fat with 11 spices and Guajillo chile peppers.

Kitchen Convenience

For foodservice, Jurgielewicz seasons, cooks, shreds and packages its Duck Carnitas in 1lb and 3lb packs as well as cases (four, 3lb packs) for easy, back-of-house use. The fully cooked nature of the product (shipped frozen) means chefs do not have to spend time breaking down a duck, preparing it or balancing the cooking and seasoning of a dish.

Perfect for crisping on a plancha or in a pan, chefs simply heat and serve the carnitas or incorporate it into more complex dishes. This quickly and easily increases kitchen staff efficiency.

“Our mouth-watering Duck Carnitas are a perfect way for chefs of all skill levels to spice up any meal,” says Jurgielewicz. “We continuously work with our clients to introduce new products that enable them to feature our famous Tasty Duck in selections that are easy to prepare and set them apart in the competitive restaurant industry. It’s all to drive repeat visits and increase profitability.”