Duck Breast Practice

Chinese name:鸭胸

Duck belongs to the phylum Vertebrate, Anseriformes and Anatidae. They are domesticated from wild mallards and spot-billed ducks. Duck meat is a delicacy, suitable for nourishment, and the main raw material for various delicious dishes. It is often said that the “chicken, duck and fish meat” are four major meats. The protein content of duck meat is much higher than that of livestock meat, the fat content is moderate and the distribution is more even.