Chicken
Chicken can be cooked in many ways, common methods include roasting, baking, broasting, and frying. It can be made into sausages, skewered, put in salads, grilled, breaded and deep-fried, or used in various curries.
Duck
Properly cooked duck is both uniquely tasty and nutritious. It has been enjoyed by people the world over for centuries. Peking 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.
De-boned duck breast can be grilled like steak, usually leaving the skin and fat on Internal organs such as heart and kidneys may also be eaten; the liver in particular is often used as a substitute for goose liver in foie gras.
Roast Peking duckling is a popular item on the menus of fine restaurants. Roast, braised or barbecued Peking 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.
Long Island roast duckling: This is a whole roasted bird, sometimes brined previously. When done properly, most of the fat melts off during the cooking process, leaving a crispy skin and well-done meat.