A wild or domestic bird known for its distinctive flavor and moist dark meat. The flavor of duck and duckling meat is affected by the diet of the bird, as well as its age and weight. Generally, older and heavier birds are stronger flavored and less tender. Duck has al lot of fat and that needs to be considered in its cooking. It can be cooked whole or separated in to the breast and leg. The duck legs were prepared by the method of confit, cooked and prepared in their own fat.