At 11:41 +1000 10/7/03, Andrew wrote:

><There was a huge difference between the farmed duck and the wild ones.
>Firstly the Muscovy are a very large duck... you could easily get a
>dinner for 4 from a single duck. On the other hand, you pretty much
>need one Black Duck per person. >
>
>but both are still pretty much all dark meat?

Yes. Though the dark meat doesn't taste anything like the dark
meat from a chicken . It's quite strong and gamey in flavour.
Even stronger than goose (although I've only ever eaten free
range farmed goose, Mum's Christmas specialty).


>is the percentage of PUFA  in duck lipid around 20%
>or does it vary much from wild to farm variety?

USDA database says 14-15% for both types.

http://www.juggernaut.com.au/food/?f=duck

 ...R.