Why is fried chicken so common, but fried duck rare?
The reason why the call for fried chicken remains high is that the chicken itself is a low-fat animal, with little fat content, and the finished fried product has a crispy skin and a tender inside. So from the point of view of texture, chicken is definitely an ingredient that is easy to cook and has a great taste.
As a waterfowl animal, duck has a thick fat on the bottom, and once it is used as a cooking ingredient, the alternation of fat and cooking oil will only make the fried duck more greasy.
Instead of frying the duck, it is better to grill it and use the fat of the duck body to enhance the flavor and taste of the meat.
In addition, the breeding speed of chickens is very fast, an average of 38-42 days can be completely slaughtered, become the food on people's tables, and the breeding speed of ducks is inferior to chickens, and the meat rate is only 60% of chickens, which also leads to the cost of duck meat is slightly higher than that of chicken.
In order to facilitate the choice of consumers, the call for fried chicken has naturally been raised, on the contrary, fried duck can only fade out of people's field of vision.
