The ancestor of the domestic duck is the mallard. Ducks are a big family of which some 80 varieties exist. The main species is the Aylesbury duck from England with tasty, tender meat, the small Nantes duck who are tasty and have fat meat. The fleshy Rouan-duck with red-tinted meat and the Barberie duck from South East France known for their tasty, hearty and less fat, red meat whose breast all year round sale. The peking duck is mainly used in the Chinese kitchen, the meat is soft and have a fine flavor and the skin is very crispy.