HS Code for Fresh whole duck

Fresh whole ducks are classified under HS code 0207.41 within the Harmonized System. This code is situated in Chapter 2, which covers meat and edible offal, and heading 0207, which is dedicated to poultry. The classification is specific to ducks (Anas spp.) and requires the bird to be presented in its whole form. While the bird is typically eviscerated and plucked, it must not be sectioned into parts like breasts or legs to remain under this subheading. The "fresh or chilled" designation is a fundamental requirement; the product must be maintained at a temperature just above freezing. If the duck is frozen, it is reclassified under 0207.42. One notable exclusion within the duck category is fatty liver (foie gras), which is classified under 0207.43 even if it is fresh or chilled, due to its high value and specific trade characteristics. For all other whole ducks, 0207.41 is the standard code. Accurate classification is essential for navigating international trade agreements, as many countries have specific quotas or higher tariffs for poultry products to protect domestic industries. Furthermore, customs declarations must be precise to avoid confusion with other poultry species like geese (0207.51) or guinea fowls (0207.60), which have their own dedicated subheadings.

Products Included

• Whole fresh duck, plucked and eviscerated
• Chilled whole duck with or without head and feet
• Fresh whole duck for roasting
• Whole duck carcasses, fresh or chilled

Common Misclassification

Whole fresh ducks are often misclassified as frozen whole ducks (0207.42) or fresh duck cuts (0207.44). Additionally, fresh fatty livers (foie gras) must be separated and classified under 0207.43 rather than 0207.41.

FAQ

What is the HS code for fresh whole duck?

The HS code for fresh or chilled whole ducks is 0207.41.

Is fresh duck breast covered by this code?

No, duck breasts are considered cuts and are classified under HS code 0207.44; 0207.41 is only for whole birds.