The duck was domesticated about 2500 B.C. in southern China. It has been bred in Europe since the times of ancient Greece. With time, the duck has become a permanent feature of European culture and festive meals. There are different types of ducks, such as laying and multi-purpose ducks, but it is the meat type that is particularly popular in Europe. Meat breeds bred in Europe, especially in France, are the result of modern animal breeding. Some of the most popular breeds are the Pekin, Musk, Rouen and Mulard. Depending on the breed and rearing system, ducks are reared to a weight of 2-6 kg and the rearing period is 7-13 weeks. In Europe, particular attention is paid to the welfare of animals and to providing them with optimal husbandry conditions. Producers take great care of the quality of the soil and provide high-quality litter, to which the birds are particularly sensitive. This guarantees high quality of the feathers and paws, the quality of which is the result of the environmental conditions provided. Duck meat is relatively fatty, but this does not mean that it should not be consumed. Duck fat is not only an optimal carrier of taste but also a suitable carrier of fat-soluble vitamins. This also means that no additional fats, such as rapeseed or sunflower oil, need be used for frying. This is especially important nowadays, when consumers are moving away from this type of oil. In addition, heat leachate from duck meat is extremely low, up to 8%, which is less than in other types of meat. The pH of the meat is between 5.8 and 5.9. Ducks meat, alongside goose meat, is considered a premium type of poultry meat. In Europe, the following elements are particularly valuable: breast, drumstick and carcass.