Abstract
Four duck products were developed to determine possible interest of the hotel, restaurant and institutional trade (HRI). These were a trimmed whole duck, both trimmed and untrimmed half duck with backbone removed, and a semiboneless half duck with backbone, rib cage and breast bone removed. When these four products were prepared, by-products of neck skin, tail (skin, meat, and bone), second and third wing portions, leaf fat, neck, and giblets were produced. Two products, duck skin cracklings and a paté, were developed to utilize much of the by-products.Each of the products developed was of interest to one or more segments of the HRI trade or to specialty food manufacturers. Details for preparation of each product are given.
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