Yield of raw and cooked components from table duckling carcasses

Synopsis

Eighteen male and 18 female Pekin‐type ducklings aged 56 d were dissected in both raw and cooked states. Edible weight represented approximately 70% of dead weight while cooked weight, total meat and total cooked meat represented 64, 29 and 22%, respectively, of edible weight. There was close similarity between males and females in all respects.