Ducks with sparrow feathers are commonly called "Ma Duck" in China. Sparrow feather duck is the main breed of domestic duck, and its white and black feather colors are its varieties. The mother duck's feathers are hemp brown with black stripes.

Generally, ducks are mostly white feathers.

2. Different body types:

Ducks. Small size. The neck is slender, the chest is small, the back is full and the posture is like a boat. Feather colors are kenaf and green hemp. The color of mother duck's coat is mostly kenaf, and the color of neck feather and back feather is the same, and beaked bean is the bluest, followed by black and gray.

Cocks have the most kenaf color, dark green head and neck and blue luster. Most of the shin toes are orange, and a few are orange with black claws. The newborn weight is 42.3g, the adult male duck is 2kg, and the female duck 1.9kg.

Generally, ducks are big, generous, muscular, delicious, docile and slow-moving. It grows fast in the early stage and is easy to fatten.

Extended data:

Get rid of fishy smell and get tired of it:

The meat of the fat duck is fresh and tender, but it will be boring and fishy if it is not cooked to the point.

First, remove the head, wings and calves of the slaughtered fat duck, then divide the duck into four parts, take out the duck fat, put it in a pot for refining, fry it in hot oil first, take out the duck pieces, and fry it when the oil temperature rises to 80% to 90% (if the duck oil is low, add more oil) to reduce the oil content of the duck, so as to remove the fat, balance the internal and external temperatures and facilitate cooking.

After the duck pieces are fried, put them into the pot together with the duck head, duck neck and duck wings, cook wine, add water, aniseed, cinnamon, onion, ginger, soy sauce and white sugar, boil them with strong fire, boil them with low fire, take them out, put them on a plate, and then boil the remaining soup and pour the juice into the plate.

References:

Baidu encyclopedia-duck