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.

Selecting and Storing Duck

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.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Corn, No Yeast, No Peanuts, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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