Raising Meat Ducks – Week 7 Quiz

There are many ways to cut up a duck.

The thigh/leg is a muscle that gets a lot of use and is often more tender when slow-cooked.

The breast is the commercially most preferred part of the duck and can be cooked like a steak.

The tenderloin is located on the back of the duck, along the spine.

Duck wings and necks have no meat and should just be tossed out.