It's the Guns, Stupid

It's the Guns, Stupid

There are 103300 comments on the Truthdig story from Apr 20, 2007, titled It's the Guns, Stupid. In it, Truthdig reports that:

“And that's the end of the issue”

Why do we have the same futile argument every time there is a mass killing? Advocates of gun control try to open a discussion about whether more reasonable weapons statutes might reduce the number of violent ... via Truthdig

Join the discussion below, or Read more at Truthdig.

boo

Moscow, Russia

#97739 Jan 21, 2013
Recognizing the need for assistance in solving problems related to producing healthy ducks , American duck growers on Long Island, in the late 1940's, petitioned Cornell University for assistance in conducting scientifically based research on diseases, nutrition and management of ducks, and other related areas, and providing services not available elsewhere. The Deans of the Colleges of Veterinary Medicine and Agriculture at Cornell responded favorably by establishing a working relationship with what was later to become the Long Island Duck Research Cooperative. As a result, the Duck Research Laboratory was established on Eastern Long Island at Eastport, New York in 1949.

The research and service programs are administered by Cornell through a local laboratory director working under the advisement of the research cooperative board of directors. The research is conducted by Cornell scientists located at the Long Island facility. Service programs, such as biologics production and distribution, diagnostic services and consultation are also carried out by the local laboratory staff. Members of the research cooperative help support the laboratory financially by paying membership dues and fees on the biologics they use.

Although originally formed by Long Island duck producers, membership in the research cooperative expanded over the years to include duck producers (and other types of duck keepers and feed manufacturers as well) located in other states, and other countries. In order to reflect its diverse membership, the name of the cooperative was changed in 1992 to the International Duck Research Cooperative (IDRC).

Membership
Presently, two types of membership in the cooperative are recognized; (1) Regular members (commercial duck producers) and (2) Contributing members (mainly duck feed manufacturers, other types of duck keepers and friends of the duck laboratory).

How to Become a Member of the IDRC
Parties interested in becoming either a regular or contributing member of the International Duck Research Cooperative should contact Dr. Tirath Sandhu.
boo

Moscow, Russia

#97740 Jan 21, 2013
From ancient times domestic ducks have served as a source of food and income for people in many parts of the world. Ducks are a source of meat, eggs and down-feathers (for making bedding and warm jackets). Ducks are able to subsist and grow to maturity on relatively simple diets, based on locally available feedstuffs. Duck meat and duck eggs are good dietary sources of high quality protein, energy and several vitamins and minerals. When properly included as part of a well balanced daily diet, duck meat and eggs can supply a substantial portion of the nutrients required by humans. Ducks may be raised in small or large flocks. A small flock of ducks may be kept by a household as a supplemental source of food or income. A small flock of ducks can be established at low cost. A higher investment is required to establish larger, or commercial flocks, which require better buildings, equipment and feeds. However, greater income, supporting several families may be realized if a large flock is properly managed.

Domestic ducks fall into the following major genetic classifications:
The Fixers

San Jose, CA

#97742 Jan 21, 2013
boo wrote:
From ancient times domestic ducks have served as a source of food and income for people in many parts of the world. Ducks are a source of meat, eggs and down-feathers (for making bedding and warm jackets). Ducks are able to subsist and grow to maturity on relatively simple diets, based on locally available feedstuffs. Duck meat and duck eggs are good dietary sources of high quality protein, energy and several vitamins and minerals. When properly included as part of a well balanced daily diet, duck meat and eggs can supply a substantial portion of the nutrients required by humans. Ducks may be raised in small or large flocks. A small flock of ducks may be kept by a household as a supplemental source of food or income. A small flock of ducks can be established at low cost. A higher investment is required to establish larger, or commercial flocks, which require better buildings, equipment and feeds. However, greater income, supporting several families may be realized if a large flock is properly managed.
Domestic ducks fall into the following major genetic classifications:
SupaAussie is a poofter bastardd convicted retarded paedophile.
boo

Moscow, Russia

#97743 Jan 21, 2013
Choosing the right Breed of Duck.
Choose a breed of duck that best suits your needs. This may be a native breed that is well adapted to the weather conditions of the area where you live, or it may be a breed that performs better than local breeds, available from duck keepers in other areas or from a commercial breeder.
boo

Moscow, Russia

#97744 Jan 21, 2013
Meat Type Breeds
If you are mainly interested in meat, and able to obtain the necessary feed or feed ingredients required, choose a meat-type breed like the Pekin. Pekin ducks grow rapidly, reaching approximately 90% of their adult weight at 7 weeks of age, when properly fed. It is not uncommon for commercially grown Pekin ducks to weight 7 lb.(3.2 kg) at 7 weeks of age. Their growth rate under less favorable conditions will depend upon the quality of the diet they are fed. But even under less optimum conditions, Pekins can do quite well. The meat from Pekin ducks is very tender and succulent and known worldwide for its delicious taste. Some meat-type breeds, such as the Aylesbury and Rouen, and unimproved lines of Pekins as well, have become less popular in recent times due in part to the development of improved Commercial lines of Pekin or other white-feathered Pekin-like ducks.

The Muscovy duck is also a popular meat duck in some areas of the world. This breed is presently very popular in France. The large breast muscle of the male (often weighing 700 grams at 13 weeks) gives this breed an advantage over common ducks which have considerably less breast muscle. However the large difference in body size between the Muscovy drake and duck , as already mentioned, as well as the fact that Muscovies have lower fertility rates than most breeds of common ducks, are major shortcomings.

Commercial Muscovy breeders in France, however, have partially overcome this reproductive deficiency through genetic selection. Mule ducks are an improvement over the pure Muscovy in that the difference in size between males and females is not nearly as great, and are superior to the Pekin in that they have more lean meat.

Egg Type Breeds
If eggs for human consumption are the product desired, choose a high egg producing breed of duck such as the Khaki Campbell, Tsaiya or Indian Runner. These breeds are capable of laying in excess of 230, and in some cases, over 300 eggs per year. These breeds are usually considerably smaller in body size than meat-type ducks. Although Pekin ducks are usually bred for their meat, some high egg producing commercial strains of Pekin or Pekin-like ducks have been developed.
The Fixers

San Jose, CA

#97745 Jan 21, 2013
boo wrote:
Meat Type Breeds
If you are mainly interested in meat, and able to obtain the necessary feed or feed ingredients required, choose a meat-type breed like the Pekin. Pekin ducks grow rapidly, reaching approximately 90% of their adult weight at 7 weeks of age, when properly fed. It is not uncommon for commercially grown Pekin ducks to weight 7 lb.(3.2 kg) at 7 weeks of age. Their growth rate under less favorable conditions will depend upon the quality of the diet they are fed. But even under less optimum conditions, Pekins can do quite well. The meat from Pekin ducks is very tender and succulent and known worldwide for its delicious taste. Some meat-type breeds, such as the Aylesbury and Rouen, and unimproved lines of Pekins as well, have become less popular in recent times due in part to the development of improved Commercial lines of Pekin or other white-feathered Pekin-like ducks.
The Muscovy duck is also a popular meat duck in some areas of the world. This breed is presently very popular in France. The large breast muscle of the male (often weighing 700 grams at 13 weeks) gives this breed an advantage over common ducks which have considerably less breast muscle. However the large difference in body size between the Muscovy drake and duck , as already mentioned, as well as the fact that Muscovies have lower fertility rates than most breeds of common ducks, are major shortcomings.
Commercial Muscovy breeders in France, however, have partially overcome this reproductive deficiency through genetic selection. Mule ducks are an improvement over the pure Muscovy in that the difference in size between males and females is not nearly as great, and are superior to the Pekin in that they have more lean meat.
Egg Type Breeds
If eggs for human consumption are the product desired, choose a high egg producing breed of duck such as the Khaki Campbell, Tsaiya or Indian Runner. These breeds are capable of laying in excess of 230, and in some cases, over 300 eggs per year. These breeds are usually considerably smaller in body size than meat-type ducks. Although Pekin ducks are usually bred for their meat, some high egg producing commercial strains of Pekin or Pekin-like ducks have been developed.
SupaAussie is a Pekin-like poofter bastardd convicted retarded paedophile.
boo

Moscow, Russia

#97746 Jan 21, 2013
Multi-purpose breeds
Often ducks are kept as a source of both meat and eggs, and for their feathers as well. A number of breeds such as the Pekin, Aylesbury, and Maya (China) can meet these requirements. Some compromise is necessary when a strain is selected for both meat and eggs. Generally ducks that reach heavy weights at market age are not the best egg layers, and ducks that are good egg producers, are smaller in body size. A dual purpose line is usually selected for moderate body size and satisfactory egg production. Local breeds are often good choices if both meat and eggs are needed.

Ducks for Herding
For centuries, ducks in the rice producing areas of the Orient have been managed under the traditional herding system. Under this system, native ducks are selected for generations for their ability to glean most of their food from harvested rice fields, levees, swamps and waterways. A flock of herded ducks may be the major source of income for one or more families. Examples of breeds of ducks selected for herding are the Alabio and Bali of Indonesia and the native Maya in China. The name "Maya" (house duck) refers to a very common duck found in the rice growing areas of China. The feather coloring of Mayas resembles that of the female Mallard, and for this reason, Mayas are sometimes called "Sparrow Ducks". In addition to the Maya, there are a number of distinct lines or breeds in China, such as the Shao (Shaoxing brown duck), Gaoyou, Jinding, Baisha, Yellow Colophony, and of course the Pekin (Beijing duck).
The Fixers

San Jose, CA

#97747 Jan 21, 2013
boo wrote:
Multi-purpose breeds
Often ducks are kept as a source of both meat and eggs, and for their feathers as well. A number of breeds such as the Pekin, Aylesbury, and Maya (China) can meet these requirements. Some compromise is necessary when a strain is selected for both meat and eggs. Generally ducks that reach heavy weights at market age are not the best egg layers, and ducks that are good egg producers, are smaller in body size. A dual purpose line is usually selected for moderate body size and satisfactory egg production. Local breeds are often good choices if both meat and eggs are needed.
Ducks for Herding
For centuries, ducks in the rice producing areas of the Orient have been managed under the traditional herding system. Under this system, native ducks are selected for generations for their ability to glean most of their food from harvested rice fields, levees, swamps and waterways. A flock of herded ducks may be the major source of income for one or more families. Examples of breeds of ducks selected for herding are the Alabio and Bali of Indonesia and the native Maya in China. The name "Maya" (house duck) refers to a very common duck found in the rice growing areas of China. The feather coloring of Mayas resembles that of the female Mallard, and for this reason, Mayas are sometimes called "Sparrow Ducks". In addition to the Maya, there are a number of distinct lines or breeds in China, such as the Shao (Shaoxing brown duck), Gaoyou, Jinding, Baisha, Yellow Colophony, and of course the Pekin (Beijing duck).
SupaAussie is a Pekin-like and of course the Pekin (Beijing duck) poofter Shao (Shaoxing brown duck), Gaoyou, Jinding, Baisha, Yellow Colophony bastardd convicted retarded paedophile.
Firoz

Pakistan

#97748 Jan 21, 2013
The Fixers wrote:
<quoted text>
SupaAussie is a Pekin-like and of course the Pekin (Beijing duck) poofter Shao (Shaoxing brown duck), Gaoyou, Jinding, Baisha, Yellow Colophony bastardd convicted retarded paedophile.
dont attack muslims, we fix you.
The Fixers

San Jose, CA

#97749 Jan 21, 2013
Firoz wrote:
<quoted text>
dont attack muslims, we fix you.
Having a ball there too having butt sex with the 24 million single men, boo sucky sucky and of course the Pekin (Beijing duck) poofter Shao (Shaoxing brown duck), Gaoyou, Jinding, Baisha, Yellow Colophony bastardd convicted retarded paedophile?
boo

Moscow, Russia

#97750 Jan 21, 2013
Regardless of how ducks obtain their food, whether it be by scavenging, or consuming a complete ration, the food consumed must contain all the nutrients, in an available form, that are needed for maintenance, growth and reproduction. Feeding practices will depend in part on the number of ducks raised. If only a few ducks are kept by a household, and they have access to areas where they can forage, they may be able to survive, grow and lay eggs by consuming available food such as green plants, insects, snails, frogs, and table scraps. Under such conditions, ducks will likely grow very slowly and produce a small number of eggs. Herded ducks are an exception, but they require access to large areas where food is available and the care of a herdsman. If keepers of small home flocks want better growth and more eggs they will have to provide supplemental feed. At a minimum they will have to feed some grain. As the size of a home flock increases, it becomes more likely that the flock will not be able to get enough food by foraging and supplemental feeding will become necessary. If more than a few ducks are to be kept, or if increased performance is desired, there are a number of choices of feeding practices:(1) If available and affordable, purchase nutritionally complete commercially prepared duck feeds. If duck rations are not available, and chicken feeds are, they will serve as a satisfactory substitute.(2) If poultry feed concentrates, which when fed with grain constitute a nutritionally complete diet, are available at a reasonable price, this may be a good option. The grain can sometimes be purchased from local farmers at a favorable price.(3) For those with sufficient knowledge of nutrition and feed formulation, complete duck rations may be mixed on the farm. This approach is dependent upon the availability of feed ingredients and vitamin and mineral premixes at affordable prices. Small batches can be mixed by turning the feed on a clean floor with a shovel.

Nutrient requirements of ducks
Ducks require the same nutrients as chickens, but in slightly different amounts, and particularly in terms of the ratio of each nutrient to the energy concentration of the diet.

Protein
Ducks, like other poultry, do not actually require "protein" but the individual amino acids contained in dietary proteins. The proteins in the diet are broken down during digestion to amino acids which are absorbed and used by the duck to make its own body proteins, such as those in muscle and feathers. Certain of these amino acids must be supplied in the diet because the duck cannot make them from other sources. These are called essential amino acids. When formulating feeds for ducks, primary attention is paid to meeting the ducks essential amino acid requirements. Protein levels that meet the ducks amino acid requirements may vary slightly, depending upon the amino acid content of the ingredients used in each formulation.
boo

Moscow, Russia

#97751 Jan 21, 2013
The Fixers wrote:
<quoted text>
Having a ball there too having butt sex with the 24 million single men, boo sucky sucky and of course the Pekin (Beijing duck) poofter Shao (Shaoxing brown duck), Gaoyou, Jinding, Baisha, Yellow Colophony bastardd convicted retarded paedophile?
Quack Quack Quack Quack

“REFUSE ALL IMITATIONS!!”

Since: Jan 11

Australia

#97753 Jan 21, 2013
Ahomana wrote:
Why does Donald Duck wear a towel when he comes out of the shower, when he doesn't usually wear any pants?
Could this be Boo...a low IQ duck famer/hunter.....WARNING....th is could be distressing for animal lovers...Hunters are right!
http://news.sky.com/story/835388/exclusive-fa...
Such cruelty! And guess what ... not a gun anywhere!!:)

“Topix is lowlife scum with no”

Since: Jun 12

respect for anyone...

#97754 Jan 21, 2013
boo wrote:
<quoted text>
Quack Quack Quack Quack
Duck off.
boo

Moscow, Russia

#97755 Jan 21, 2013
Feed quality
One of the most common causes of poor feed quality is failure to dry grains and other feedstuffs properly before storage. If grains that are too high in moisture are stored, without turning or aeration, the grain will heat up and mold and some of its nutritive value will be destroyed. As explained elsewhere, some molds may produce toxins that are particularly harmful to ducks. Make sure that the grains and other foodstuffs used in duck feeds were properly dried and are free of molds and other contamination. If table scraps, bakery waste, wet mash or other feeds high in moisture are fed, feed only what ducks will clean up in a day. If such feed remains in troughs longer, it will likely become moldy. Feedstuffs that are to be stored for very long should contain no more than 10-12% moisture.

Water
Plenty of clean drinking water should be available to ducks at least 8-12 hours per day. In some management systems it is advantageous to shut off feed and water at night to help maintain litter inside buildings in a dry condition. This applies to breeder ducks or market ducks over 3 weeks of age. If done properly, this practice is not harmful and has no effect on performance during periods of moderate temperatures. During periods when temperatures are above 90ºF, drinking water should be available in the evening until the temperature has dropped below 80°F, or else made available all night. Ducks do not require water for swimming in order to grow and reproduce normally. However, providing some water for wading or swimming can be beneficial, especially in hot climates. Ducks can expel excess heat through their bill and feet when allowed contact with water that is appreciably below their body temperature (107°F, 41.7°C). Water temperatures of 50-70°F (10-21°C) are ideal for ducks.
boo

Moscow, Russia

#97756 Jan 21, 2013
Much of the information available on incubating and hatching chicken eggs can be applied to ducks, as long as the important differences between these two species are taken into account. Since duck eggs are larger than chicken eggs, setting trays must be designed to accommodate their larger size. Eggs from common ducks like Pekins require 28 days to hatch. Eggs from Muscovy ducks hatch in about 35 days after setting. When larger numbers of duck eggs are to be hatched, large commercial incubators (setters) and hatchers are normally used. Pekin duck eggs are kept in a setter for 25 days and then transferred on the 25th day to a hatcher where they remain until they hatch on the 28th day. Eggs are automatically turned while in the setter (usually hourly). It is not necessary to turn eggs in the hatcher. Basic procedures and conditions for hatching duck eggs are as follows.

1. If the incubator is not already in operation, start the incubator and allow the temperature and humidity to stabilize a day or two before setting eggs. Set the temperature at 37.5°C (99.5°F) and relative humidity at 55%(84.5°F on wet bulb thermometer). Set ventilation as recommended by the incubator manufacturer. Eggs must be turned, either automatically or by hand, a minimum of 4 times a day. Most automatic turning devices are set to change the position of the eggs hourly.

2. Select eggs to be set by carefully inspecting and candling them at the time they are put in setting trays. Do not set eggs that are cracked, double yolked, misshapen, oversized, undersized or dirty. For best results, set eggs within 1-3 days from the time they were laid. There is an average loss of about 3% hatchability for eggs stored 7 days before setting, and about 10% loss for those stored 14 days. Always set eggs with the small end down, except in the case of small incubators that have no trays. If eggs have been stored in a cooler, take them out of the cooler the night before setting and allow them to warm to room temperature.

3. On the day of setting, put eggs in incubator, close the doors and allow the incubator to reach operating temperature. Check frequently to make sure the incubator is working properly the first day, and continue checking thereafter at least four times a day.

4. At about seven days after setting, candle the eggs and remove any eggs that are infertile (clear) or have dead germ (cloudy).

5. At 25 days after setting (Pekin eggs), the eggs are transferred to hatching trays, and if eggs are hatched in a separate machine, moved to the hatcher. Candle and remove eggs with dead embryos. At the time of transfer, the temperature of the hatcher should be set at 37.2°C (99°F) and the humidity set at 65%(88°F wet bulb). As the hatch progresses, and eggs begin to pip, increase the humidity to 80%(93°F wet bulb), and increase ventilation openings by about 50%. As the hatch nears completion gradually lower the temperature and humidity so that by the end of the hatch the temperature is at 36.1°C (97°F), and the humidity is at 70%(90°F wet bulb). Vents should be opened to their maximum setting by the end of the hatch. Remove ducklings from the hatcher when 90-95% of them are dry.
boo

Moscow, Russia

#97757 Jan 21, 2013
Proper Water Loss During Incubation
As the duckling develops inside the egg there is a loss of water from the egg and an increase in the size of the air cell. If the duckling is developing normally, the air cell should occupy about one-third of the space inside the egg at 25 days of incubation (common ducks). Weight loss can also be used as a guide. Common duck eggs should lose about 14% of their weight at time of setting by 25 days.

Natural Incubation.
Duck eggs may be hatched naturally by placing them under a broody duck or even a broody chicken hen. Muscovy ducks are very good setters, capable of hatching 12-15 duck eggs. The nest box should be located in a clean dry shelter, bedded with suitable litter. Feed and water should be available for the broody duck and for the ducklings when they hatch.

Egg Storage
If eggs are stored for a while before they are set, they should be stored at a temperature and humidity level that will minimize deterioration of the egg. For a small number of eggs, storage in a cellar may suffice. Whenever possible, store eggs at about 55°F (13°C) and 75% of relative humidity. Store eggs small end down.
boo

Moscow, Russia

#97758 Jan 21, 2013
Properly cooked duck is both uniquely tasty and nutritious. It has been enjoyed by people the world over for centuries. Pekin duck, for example, dates back to the time of the Yuan (Mongol) dynasty in China, when this breed was first developed and became known for its excellent gastronomic qualities. The keeping of domestic ducks for food can be traced back at least 4000 years. Duck has been appreciated for its taste and nutritional qualities during periods of history when food was plentiful as well as when it was in short supply, and especially in the latter case. Today, duckling is still very popular and in strong demand in many areas of the world, especially in Asia. Preferences with regard to breed of duck and method of preparation vary widely. In North America, parts of Europe, Australia and in many other areas as well, roast Pekin duckling is a popular item on the menus of fine restaurants. Roast, braised or barbecued Pekin duckling is also popular among home gourmets. More recently duck parts, such as breast and legs have become more available, which offer more options for diet conscious consumers. Precooked duck parts which can be quickly heated in a microwave are also becoming more available.

In France, the Muscovy duck, which in the case of the male is noted for having a large amount of lean breast meat, has gained wide popularity in recent decades. In China, Beijing (Peking) ducking is a very popular item in restaurants in the larger cities. Beijing duck is also enjoyed in other areas of China, but the native Maya (house duck or Sparrow duck) is more popular in the countryside. Many or perhaps most Chinese prefer more mature ducks (Beijing ducks are usually slaughtered at 7-8 weeks of age). In Taiwan, Mule ducks, which are also noted for having a high proportion of lean meat, are very popular, both in restaurants and at home.

Among people who have never tried duck, or those who rarely eat it, there appears to be at least two concerns. One concern seems to be a lack of knowledge of how to properly prepare duck. Actually cooking duck is not too different from cooking other meats and once a few basic principles are mastered, most anyone can become a master duck chef. Information on cooking duck is available from sources such as the Duckling Counsel. The other concern among the uninitiated appears to be the somewhat higher fat content of duck, which is true of whole duck but not of leg meat or skinless breast. It is a well documented fact that problems associated with over-consumption of calories and fat have increased as the economies of many nations around the world improved during the latter half of the past century. Food has become more plentiful and affordable and the amount of physical labor required to earn a living has decreased. Concern over excessive calorie and fat intake is a very legitimate one and making intelligent food choices is essential to everyone's good health today.
boo

Moscow, Russia

#97760 Jan 21, 2013
When compared on a "lean to lean" basis, duck is very similar in nutrient composition to other meats, as can be observed from the data in Tables 3-5. Duck leg meat (thigh + drumstick), with or without skin (Tables 3 and 4) or duck breast without skin (Table 5) contain relatively low levels of fat and calories, and compare favorably, even to chicken and turkey. These duck parts can be incorporated into the menu of the most diet conscious consumers without difficulty. Table 6 presents an example of how roast whole duck (including skin) can be incorporated into a menu for a day without exceeding limits on calories, total fat, saturated fat and cholesterol recommended by AHA, and meeting nutritional requirements of humans according to RDA guidelines. The diet presented is for 70 kg (154 lb) adult males, 23-50 years, of age in physically light occupations. AHA guidelines limit fat intake to 30% of calories, saturated fat intake to 10% of calories and cholesterol intake to 300 mg. In this example, all these guidelines are met within a single day. Actually most nutrition authorities, including AHA, do not require that limits be met every single day so long as the limits over several days, such as a week, are not exceeded. It is obvious from examination of the menu that one does not have to "starve" at breakfast and lunch in order to enjoy duck for dinner.
boo

Moscow, Russia

#97761 Jan 21, 2013
Properly cooked duck is both uniquely tasty and nutritious. It has been enjoyed by people the world over for centuries. Pekin duck, for example, dates back to the time of the Yuan (Mongol) dynasty in China, when this breed was first developed and became known for its excellent gastronomic qualities. The keeping of domestic ducks for food can be traced back at least 4000 years. Duck has been appreciated for its taste and nutritional qualities during periods of history when food was plentiful as well as when it was in short supply, and especially in the latter case. Today, duckling is still very popular and in strong demand in many areas of the world, especially in Asia. Preferences with regard to breed of duck and method of preparation vary widely. In North America, parts of Europe, Australia and in many other areas as well, roast Pekin duckling is a popular item on the menus of fine restaurants. Roast, braised or barbecued Pekin duckling is also popular among home gourmets. More recently duck parts, such as breast and legs have become more available, which offer more options for diet conscious consumers. Precooked duck parts which can be quickly heated in a microwave are also becoming more available.

In France, the Muscovy duck, which in the case of the male is noted for having a large amount of lean breast meat, has gained wide popularity in recent decades. In China, Beijing (Peking) ducking is a very popular item in restaurants in the larger cities. Beijing duck is also enjoyed in other areas of China, but the native Maya (house duck or Sparrow duck) is more popular in the countryside. Many or perhaps most Chinese prefer more mature ducks (Beijing ducks are usually slaughtered at 7-8 weeks of age). In Taiwan, Mule ducks, which are also noted for having a high proportion of lean meat, are very popular, both in restaurants and at home.

Among people who have never tried duck, or those who rarely eat it, there appears to be at least two concerns. One concern seems to be a lack of knowledge of how to properly prepare duck. Actually cooking duck is not too different from cooking other meats and once a few basic principles are mastered, most anyone can become a master duck chef. Information on cooking duck is available from sources such as the Duckling Counsel. The other concern among the uninitiated appears to be the somewhat higher fat content of duck, which is true of whole duck but not of leg meat or skinless breast. It is a well documented fact that problems associated with over-consumption of calories and fat have increased as the economies of many nations around the world improved during the latter half of the past century. Food has become more plentiful and affordable and the amount of physical labor required to earn a living has decreased. Concern over excessive calorie and fat intake is a very legitimate one and making intelligent food choices is essential to everyone's good health today

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