Duck meat is derived broadly speaking from the breasts and legs of ducks. Like all hen meat, the meat is categorically classed as white meat regardless of the coloration being slightly darker than everyday rooster. The meat of the legs is darker and truly fattier than the beef of the breasts, despite the fact that the breast meat is darker than the breast meat of a chicken or a turkey

Roast duck is one of the ones many humans understand as a common dish in Chinese cuisine.