The Food Programme: Duck ShootsSeries 1, episode 0As the duck shooting season gets underway, and consumption climbs steadily towards Christmas, Sheila Dillon investigates the culinary value and welfare conditions of wild and farmed duck. More duck is being cooked at home, served in gastro pubs and used in the ubiquitous Hoi Sin duck wrap. It is now the second most bred species in the world. So where is all this meat coming from? How have factory systems changed in recent years, and is the gap in taste between wild and farmed birds changing? Click to see when The Food Programme, Duck Shoots is coming up on UK TV |
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