Andrew wrote:
> Does anyone eat much duck?
> does it have a higher proportion of dark meat than chickens?
> does this vary from breed to breed?

I'll let you know what I find out soon. We have muscovies and white pekins,
as well as geese (toulouse, embden, and chinese), and chickens (white rock,
rhode island red, and cornish-cross meaty monstrosities). At this point they
are all still alive (except for the ones the owl took two nights ago) so I
don't know for sure what the meat is like, but all the duck and goose I've
ever had was all dark meat, including the breast.
Hilary McClure
Danville, Vermont