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poultry ![click to hear : poultry click to hear : poultry](../../images/speaker-vert.gif)
Term that refers to barnyard fowl, most of which have been domesticated for centuries and are now mass-produced.
duck ![click to hear : duck click to hear : duck](../../images/speaker-vert.gif)
The magret, or breast meat, can be roasted, fried or smoked; they are force-fed to produce foie gras.
goose ![click to hear : goose click to hear : goose](../../images/speaker-vert.gif)
Often force-fed to produce foie gras, it is delicious stuffed or served with a fruit sauce; goose stuffed with chestnuts is a classic European dish.
turkey ![click to hear : turkey click to hear : turkey](../../images/speaker-vert.gif)
Prepared like chicken although its meat is drier; in North America, turkey with stuffing is the traditional Thanksgiving and Christmas meal.
capon ![click to hear : capon click to hear : capon](../../images/speaker-vert.gif)
Young rooster, castrated and fattened for slaughter; it grows to twice the size of a chicken yet has tender juicy meat.
chicken ![click to hear : chicken click to hear : chicken](../../images/speaker-vert.gif)
The offspring of a hen, from 4 to 12 months old; it is cheap, tasty and can be prepared in numerous ways, thus it is the most popular type of poultry.