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RETAIL CUTS OF DUCK AND GOOSE
* Whole duckling, gosling or goose including giblets and neck.
* Bone-in parts such as whole leg, breast quarter and breast.
* Boneless breast, skin-on or skinless.
* Giblets (liver, heart and gizzard) sold with whole birds but much liver exported to France.
* Tongues and feet (delicacy mostly exported to Hong Kong).
* Processed products such as smoked cooked breast, sausage and hot dogs.
Quantity to Buy
When buying whole duck or goose, allow about 1 to 1 ½ pounds of raw weight per person. Raw boneless meat yields about 3 servings per pound after cooking. Estimate 3 to 4-ounces per person for fully cooked products.