duck

Duck Products

Broiler or Fryer Duckling - this is a whole, ready-to-cook young duckling, processed at approximately 49 days old. It is tender meated, may be of either sex.
Roaster Duckling - Ducks in this classification are whole, ready-to-cook young ducks, processed at an age in excess of 12 weeks. They may be of either sex, are tender meated and weigh from 4 to 7.5 pounds (1.81 to 3.4 kgs).
Mature Duck - Ducks in this class are usually older than 6 months. They may be of either sex and will have toughened flesh. Ducks assigned this classification are usually spent breeders. The meat is mechanically deboned for use in further processed products.

Duck Parts

D1	Whole Duckling - Available fresh or frozen in weights from 3 to 6.5 pounds. A giblet package (neck, heart, liver and gizzard) may be included.
D2	Quartered Leg - Drumstick and thigh with half of the rear back and tail portion attached.
D3	Two-Joint Wings - may be either drumette and middle joint or middle joint and flipper.
D4	Whole wing - three joints intact
D5	Breast Quarters - One half breast with ribs and back portion attached.
D6	Whole Breast Bone-In - The whole breast with the wings and backbone removed.
D7	Whole Leg - A drumstick with the thigh attached
D8	Giblets - Neck, heart, gizzard and liver.
D9	Butterflied Gizzards, Tongues & Feet - Gizzards butterfly open and defatted. Feet are scalded, skinned and available with or without nails and callus pads.
D10	Boneless Leg & Thigh
D11	Neck Skins
D12	Boneless/Skinless Leg & Thigh
D13	Boneless/Skinless Breast
D14	Boneless Whole Breast
D18	Mechanically Deboned Duck Meat (MDM) - This finely ground meat is used to manufacture such products as duck franks, sausages, etc.