Any of many species of wild or domestic webfooted birds that live in or near water.


Broilers and fryers are less than 8 weeks old, roasters no more than 16 weeks old. Domestic ducks can weigh between 3 and 5 1/2 pounds; the older ducks are generally larger. The government grades duck quality with USDA classifications A, B and C. The highest grade is A, and is usually what is found in markets. When buying fresh duck, choose one with a broad, fairly plump breast; the skin should be elastic, not saggy. For frozen birds, make sure the packaging is tight and unbroken. Fresh duck can be stored, loosely covered, in the coldest section of the refrigerator for 2 to 3 days. Remove any giblets from the body cavity and store separately. Frozen duck should be thawed in the refrigerator; it can take from 24 to 36 hours, depending on the size of the bird. Do not refreeze duck once it’s been thawed. Duck can be prepared in a variety of manners including roasting, braising, broiling, and so on. Though higher in fat than other domestic birds, it is a good source of protein and iron.

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