Whole bird with all parts usually excluding the head and giblets. A whole duck consists of light and dark meat.
1-2. Neck and back
Along with giblets, neck cuts are perfect for making gravy and stocks. These parts can also be fried as a snack or added to sauces for flavour.
An all-white portion of the duck with three sections: the drumette, flat mid-section and tip
Breast is the most versatile part of the duck consisting of all white meat. Tenderloin is a thick strip of meat cut from between the bird’s breasts. Sauté quickly and serve with a creamy sauce, stir-fry or flash fry on the barbecue.
The drumsticks are the calf parts of the leg. They come on the bone and consist of all dark meat.