Ducks are aquatic birds that are found in many countries around the world. There are many species of duck, some of which have been domesticated for their meat, eggs, or feathers.
Most of duck meat comes from the legs or breast. The leg meat is darker and fattier than the breast meat, and it should also be noted that there is a layer of fat between the skin and the meat. Duck heart, kidneys and liver are also sometimes eaten. Duck liver is sometimes used to make foie gras, which is a type of pâté made from a force-fed bird - although goose liver is more usual.
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