Nancy Young wrote:

>
> (laugh!!!) Exactly what I was thinking. I made duck once, I gather it
> wasn't
> a very big duck because there was hardly any meat on it, not even enough
> for two. But there are ducks to feed five!? I had no idea.

Muscovy ducks get to be a pretty good size and are usually kept around longer
before "market" (euphemism for slaughter). Peking ducks , the cute white
things, go to market at about 8 weeks. The usual restaurant duck a'lorange
serving is half a Peking duck. If you get roasted or grilled duck breast and it
is nice and plump it is probably Muscovy.