An experienced Cantonese Chinese BBQ butcher recently informed a family member what he thought were the best parts of a goose, a duck, and a chicken.
For goose, it is the thigh/leg.
For duck, he recommends the breast
For chicken, it is said that the most flavorful piece is a small section of the back, where there is very little meat, but a ton of flavor.
What are your favorite parts?
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