Food Safety While Hiking,
Camping & Boating
Duck and Goose from Farm to Table
USDA Meat & Poultry Hotline
The Food Safety and Inspection Service (FSIS) is the public health
agency in the U.S. Department of Agriculture responsible for ensuring
that the nation’s commercial supply of meat, poultry, and egg products
is safe, wholesome, and correctly labeled and packaged.
Food Safety Information
United States Department of Agriculture
Food Safety and Inspection Service
· Broiler Duckling or Fryer Duckling - a young duck (usually under 8
weeks of age) of either sex that is tender meated and has a soft
bill and a soft windpipe; ducklings classified as broiler-fryers weigh
from 3 to 6 1/2 pounds.
· Roaster Duckling - a young duck (usually under 16 weeks of age)
of either sex that is tender-meated and has a bill that is not
completely hardened and a windpipe that is easily dented; they
usually weigh from 4 to 7 1/2 pounds.
· Mature Duck or Old Duck - a duck (usually over 6 months of age) of
either sex with toughened flesh and a hardened bill; these ducks
are usually too old to lay eggs and their meat is used in processed
· Young Goose or Gosling - may be of either sex and is tender
meated. A gosling weighs about 8 pounds; a young goose weighs
12 to 14 pounds.
· Mature Goose or Old Goose - may be of either sex and has
toughened flesh. A mature goose is usually a spent breeder and
its meat is used in processed products.
· Gander - a male goose.
Almost all ducks are raised indoors to protect from predators and to
manage their manure, which is collected and used elsewhere selectively
as fertilizer. Most ducks are now raised in Wisconsin and Indiana since
land on Long Island, N.Y., where most ducks were formerly raised, has
become increasingly too valuable for farming. Ducks are fed corn and
soybeans fortified with vitamins and minerals. Most feed contains no
Geese are raised under cover for the first six weeks of life. Then they are
put on the range 14 to 20 week