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DIVISION 12. POULTRY, RABBITS, EGGS, AND EGG PRODUCTS 24501-27690›PART 2. CLASSIFICATION OF POULTRY AND RABBIT MEAT 25401-26151›CHAPTER 4. Poultry and Rabbit Meat Classes 25851-25857

§ 25855

California Food and Agricultural Code · 2018-11 edition · updated 2026-10-04 · California

The following are the various classes of ducks:

(a) “Duckling” means a young duck of either sex (usually under 10 weeks of age) that is tender meated and has a bill that is not completely hardened and windpipe that is easily dented. This classification may include broilers, fryers, or roasters.

(b) “Duck” means a mature duck or an old duck (usually over 10 weeks of age) of either sex with toughened flesh, hardened bill, and a hardened windpipe.

(Enacted by Stats. 1967, Ch. 15.)

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California Food and Agricultural Code

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