date:Nov 18, 2015
-marinated, provide easy access to this rich, dark-meat bird.
The North American duck-meat market is estimated at around $200 million, according to end-of-2013 figures, proving the nutritious, succulent meat is an accelerating culinary trend. Duck, especially breast and leg portions and value-added products, as opposed to whole duck, is appearing on more menus. It is favored by chefs seeking a healthful meat that falls somewhere between chicken and beef.
Perhaps the reason duck is suddenly mor