The Food Programme: Duck Shoots

Eaten any duck recently? 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 is it being reared? How have factory systems changed in recent years, and is the gap in taste between wild and farmed birds changing?

As 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.