Chicken is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.

 

                                                  

 

 

 

 

Duck refers to the meat of several species of bird in the Anatidae family, found in both fresh and salt water. Duck is eaten in many cuisines around the world. 

Duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on.

 

 

 

Turkeys are traditionally eaten as the main course of Christmas feasts in much of the world  since appearing in England in the 16th century. 

While eating turkey was once mainly restricted to special occasions such as these, turkey is now eaten year-round and forms a regular part of many diets.