One boneless skinless duckling breast has 40% less fat than its chicken counterpart.
2016 Culver Duck Farm
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Did You Know?
Duck consumption is on the rise...Up some 28% in the past five years, the trend continues. Why? Most likely there are several factors that have come into play. First, the fat content of duckling has been determined by the USDA to be 1/2 that of chicken. That in itself might be enough; but, it's also been proven that duck is not nearly as difficult to cook as some used to think. In fact, it's downright easy!