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Duck is available as meat and for eggs. Duck is usually eaten when 6 weeks to 3 months old. The more popular varieties of duck include: Aylesbury, Barbary, Long Island, Nantes, Peking and Rouen.

Duck has a strong gamey flavour, especially if wild rather than farmed. Duck does not produce as much meat as chicken, and contains more fat. Duck is best roasted, although it is also made into patê.

Duck is available fresh or frozen. On average it weighs 1.8 - 2.7 kg (4 - 6 lb), with prepared breasts also available. Ducklings or young ducks are best roasted. Ducklings weigh 1.6 - 1.8 kg (3½ - 4 lb).

The most famous game duck is the Mallard, from which all the domestic types above are descended. There are other types of wild duck: Pochard, Scaup, Shoveler, Teal and Widgeon. Duck is not usually meaty, but what limited flesh there is is very tasty. Wild duck is best roasted.

Further Reading

Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.