Sourcing duck confit from China
The supplied duck confit candidate lines all carry £2,313 per 1,000 kg, rather than a percentage duty range. For Great Britain, confirm country and plant approval, health certification and the applicable risk-mitigating treatment before ordering. Cambridge China Bridge sources duck confit.
Duck confit classification and duty
Read from the UK Trade Tariff on 30 September 2026, heading 1602 covers prepared or preserved meat and related products. Duck confit classification depends on duck type, processing and poultry meat or offal content. The selected candidate lines all carry £2,313 per 1,000 kg for goods from China, with no anti-dumping or countervailing duty and no suspension.
The selected lines carry veterinary and organic-product import controls. For Great Britain, confirm country and establishment approval, the health certificate and advance notification with your customs broker. Entry must be through a border control post approved for the commodity. For organic confit, confirm the certificate of inspection and certification arrangements with your organic control body; the exporter's control body issues the certificate.
Confirm the commodity code using the full recipe, duck type and cooking records. The rows are classification candidates, not interchangeable codes for the same product. See the wider cooked duck guide. None of the supplied duck lines has a plain percentage duty, so no percentage-duty worked order can be provided.
| Goods | Commodity code | Duty | Anti-dumping or countervailing duty on China |
|---|---|---|---|
| Cooked Pekin duck preparations, poultry meat or offal at least 57% | 1602 39 29 10 | £2313.00 per 1000 kg | None |
| Other processed Pekin duck preparations, poultry meat or offal at least 25% | 1602 39 85 11 | £2313.00 per 1000 kg | None |
| Other processed duck preparations, excluding Pekin duck, poultry content at least 25% | 1602 39 85 19 | £2313.00 per 1000 kg | None |
| Other preparations containing Pekin duck | 1602 39 85 91 | £2313.00 per 1000 kg | None |
Specify the duck legs, fat and cooking process
Specify duck type, leg or other cut, bone-in or boneless, skin condition and portion weight. State the proportions of duck meat, skin, bone and covering fat, and identify the fat used for cooking and packing. Agree salt, herbs, garlic and other ingredients against a retained sample. Compare usable meat yield as well as total pack weight.
China's poultry meat-product certificate covers specific risk-mitigating treatment. Do not assume that slow cooking in fat establishes compliance. Have the exporter confirm the applicable treatment and provide batch cooking records. Ask for microbiological results and evidence supporting shelf life. Agree whether the product is chilled, frozen or shelf-stable, its storage instructions and its intended preparation before serving.
Specify pouch, jar or tin, seal acceptance criteria and protection against punctures from bones. Agree how the meat should hold together during removal from the pack and how the skin should crisp during the buyer's intended preparation. Check label artwork for the food name, ingredients with allergens emphasised, net quantity, date marking, storage instructions and food business name and UK address.
Inspection checklist
Documents: match the approved establishment, product description, health certificate and batch identification to the shipped confit; review cooking and laboratory records.
Pack condition: inspect seals, leaks, swelling, damaged tins and bone punctures; compare transport temperature records with the agreed storage conditions.
Contents and yield: weigh sampled packs and compare leg size, bone, skin, meat and covering fat with the specification and retained sample.
Serving and labels: compare tenderness, salt, meat separation and skin crisping after agreed preparation; check label artwork, date marks and batch codes.
What goes wrong
A pack meets its total weight but contains more covering fat, smaller legs or more bone than the approved sample. Meat falls apart during removal, seasoning changes or the skin fails to crisp as expected. Specify usable portions and composition, and assess samples using the preparation method your kitchen will use.
A supplier treats the name 'confit' as proof that the cooking process is acceptable for import. Check the applicable treatment and establishment approval before ordering, and review certificate drafts before loading. Leaking packs, missing batch records or temperature records that conflict with the storage specification need investigation before release.
Cambridge China Bridge sources these products for UK businesses, checking the factory and the documents before shipment. See factory verification. For repeat volumes, see container programmes.
Frequently asked questions
What is the UK import duty on duck confit from China?
The selected duck lines all carry £2,313 per 1,000 kg, with no anti-dumping or countervailing duty and no suspension. This is weight-based duty; confirm the code using the recipe and processing records.
Can any Chinese factory supply duck confit to Great Britain?
Do not assume so. Confirm country and establishment approval, the health certificate and the applicable treatment with your customs broker before ordering.
Is slow cooking in duck fat enough for UK import?
Do not assume it is.
What should I check when duck confit arrives?
Check seals, leaks, batch identification, temperature records and sampled pack weights. Compare meat yield, covering fat, leg size, tenderness and skin crisping with the agreed specification.