Duck, or duckling, were first raised as food by the Chinese.
Today's domestic ducks are descendants of two species — the mallard or the muscovy duck. About half the domesticated ducks in the United States are white-feathered, Long Island ducks which have dark, succulent flesh.
Beijing and Rouen, France are also known for cultivating ducks. Broilers and fryers are less than 8 weeks old, roasters no more than 16 weeks old.
Look for fresh duck with a broad, plump breast and elastic skin. For frozen duck, make sure the packaging is tight and unbroken. Keep fresh duck refrigerated in the coldest section of the refrigerator for 2-3 days, with the giblets stored separately.
Serving size: 1 serving(s)View Calorie Breakdown
Omega-6 / Omega-3 ratio: 0 : 1
Cras justo odio, dapibus ac facilisis in, egestas eget quam. Nullam id dolor id nibh ultricies vehicula ut id elit.