U.S. northwest used his stock to perfect the
Broad-Breasted Bronze. The little-used breast
muscle is tender, mild, and lean; the leg
muscles that support the breast are well-
exercised, dark, and flavorful.
Today, industrial facilities produce 14–20
lb/6–9 kg birds year-round in 12–18 weeks;
some small American farms extend the period
to 24 weeks, while the name-controlled
French Bresse turkey is raised for 32 weeks or
more, confined and fattened for the last
several weeks on corn and milk.
Ducks and Squab Ducks and squab are
notable for having dark, flavorful breast meat,
abundantly endowed with myoglobin-rich red
muscle fibers, thanks to their ability to fly
hundreds of miles in a day with few stops. The
most common breeds of duck in China, much
of Europe, and the United States are
descendents of the wild green-headed mallard,
Anas platyrhynchos, an aquatic migratory bird