The duck egg has become increasingly more important in the world because of its nutrition and less capital input is required to produce it. This chapter discusses duck egg production, duck breeds, and productive styles in the world. A comparison of duck eggshell, egg white, and egg yolk composition between different avian species is given. Duck products include the salted egg, pidan (peedan, century egg, thousand-year egg, alkalized egg), balut (embryonic egg), ω-3 fatty acids-enriched egg, and yolk pigment-enhanced egg. Last, we discuss the factors affecting the quality of duck eggs and products.