Quote Originally Posted by Beskar View Post
Actually, it is dark but one of the best tasting meats there is. However, if you order from a Chinese, ask for it shredded. Sometimes they do it automatically anyway, but I always had a bad run-in with duck, when it hasn't been shredded when bought from a chinese resturant.

(Refering to the Duck rolls, which you make yourself with spring onion, etc.)
Restaurant-cooked duck tends to be dry and even, which is good if you're just looking for meat. I prefer home-roasted duck, which is less evenly cooked, but has those moments of wonderful caramelisation and parts where the balance of fat and meat is just right. This only applies of course if you eat it fresh from the oven. Leave it for a few hours, and it becomes just as dry as any other restaurant-cooked duck, except not as professionally done.

Getting back to the OP. I've never played with ducklings, but I used to play with chicklets, which were pretty cute.