BREEDING A BETTER DUCK

Abstract

There are two species of duck produced for the table: the common duck, Anas Platyrhynchos, which is the most popular and accounts for at least 95% of world production and the Barbary, Cairina Moschata, which accounts for the remainder. The two species have totally different characteristics. The common duck, which is invariably eaten as a duckling, has succulent meat and the skin is a particularly attractive feature. The Barbary is eaten as a duck, the meat is firmer and drier and the skin is not a feature; males mature at about twice the weight of females.

Citation

Powell, J. (1989), "BREEDING A BETTER DUCK", Nutrition & Food Science, Vol. 89 No. 4, pp. 19-19. https://doi.org/10.1108/eb059244