Ducks can be classified based on a number of physical characteristics.
Parameters:
(1) age
(2) meat tenderness
(3) hardness of bill
(4) harness of windpipe
|
Age
|
Meat
|
Bill
|
Windpipe
|
Class
|
|
< 8 weeks
|
tender
|
soft
|
soft
|
broiler or fryer duckling
|
|
8 to 16 weeks
|
tender
|
not completely hardened
|
easily dented
|
roaster duckling
|
|
> 24 weeks
|
tough
|
hardened
|
hardened
|
mature or old duck
|
where:
• The is room for an "immature duck" between 16 and 24 weeks with features overkapping the roaster duckling and mature duck.
