See, Germans seem to eat a lot of duck. Every time I go to an Asian restaurant, there's duck on the menu. Even in German restaurants. Even in the supermarket. So in the prepared foods section, you can buy grilled ham, grilled half and whole chicken, and yes, grilled half duck. So I bought one and had it for dinner.
First impression was that duck anatomy was weird. The skeletal system was overall longer than chicken, but the chicken seemed a little bit wider. I know my chicken skeletal anatomy pretty well; hand me a chicken bone and chances are I know where it goes. So that was my frame of reference.
Regarding the bones, it seemed that almost every bone in chicken has a duck equivalent. The white crunchy edible bone-like ligament found in the breast section is there too, but of a different shape. And yes, it is dark meat, all over. That was quite interesting. It made for interesting mental images. I mean, I can pretty much eat everything you find in a grilled chicken, even those dark things that can be found in the nooks and crannies. Those little bits of meat found at the neck bone, those weird sponge-like things found underneath the thighs, I can eat those. But those equivalents in the duck was a little weird, and too dark to savor, I think.
Oh, and duck has more film. And grease.
Yeah, I am so going to exercise the next day to burn all that cholesterol. And no, I don't think I am going to buy another grilled duck. It was fine satisfying one's curiosity, but it was fatty, and frankly, not the most delicious way of presenting it. I can think of more delicious ways to eat 5,99 EUR worth of food.
There, that's the end of my culinary experiment of the day.