HS Code for Canned duck

Canned duck is classified under HS code 1602.39 because it is a prepared or preserved meat product derived from poultry. Chapter 16 of the Harmonized System specifically covers preparations of meat, fish, or crustaceans. Within this chapter, heading 1602 applies to "other prepared or preserved meat, meat offal, or blood." The classification process follows a hierarchical structure: first, identifying the animal type (poultry), and then the specific species. Since duck is poultry but is not turkey (1602.31) or chicken (1602.32), it falls into the residual category 1602.39. The "canned" aspect indicates that the meat has undergone a preservation process beyond simple chilling or freezing, typically involving heat treatment and hermetic sealing, which necessitates classification in Chapter 16 rather than Chapter 02. This classification is governed by General Interpretative Rule (GRI) 1, which dictates that classification is determined by the terms of the headings and any relative section or chapter notes. The preparation may include cooking, seasoning, or the addition of other ingredients, provided the meat content remains the character-defining element of the product.

Products Included

• Canned duck breast
• Duck confit in cans
• Duck rillettes (provided meat content exceeds 20% by weight)
• Canned duck legs in fat
• Prepared duck stews where duck is the primary ingredient

Common Misclassification

A frequent error is classifying canned duck under 0207, which is reserved for fresh, chilled, or frozen poultry. Once the meat is cooked or preserved in a can, it must move to Chapter 16. Another common mistake is using 1602.20, which is specifically for prepared or preserved liver (like foie gras). If the product is a mixture of duck meat and liver, the classification depends on which component gives the product its essential character, though pure duck meat preparations must stay in 1602.39. Additionally, 1601.00 is often confused with this code if the duck is prepared as a sausage.

FAQ

What is the HS code for canned duck?

The primary HS code for canned duck meat is 1602.39, covering prepared or preserved poultry other than turkey or chicken.

Does this code include duck liver pâté?

No, duck liver preparations, including pâté de foie gras, are generally classified under HS code 1602.20, as the Harmonized System provides a specific heading for liver preparations regardless of the animal species.