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.

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.