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How to kill a LIVE Peking duck from scratch

The Butcher and his Servant drawn and engraved by J Amman Sixteenth Century

Chicken slaughter at the market in Indonesia
Animal slaughter is the killing of animals, usually referring to killing domestic livestock. In general, the animals would be killed for food; however, they might also be slaughtered for other reasons such as being diseased and unsuitable for consumption. The slaughter involves some initial cutting, opening the major body cavities to remove the entrails and offal but usually leaving the carcass in one piece. Such dressing can be done by hunters in the field (field dressing of game) or in a slaughterhouse. Later, the carcass is usually butchered into smaller cuts.

The animals most commonly slaughtered for food are cattle and water buffalo for beef and veal, sheep for lamb and mutton, goats for goat meat , pigs for pork, deer for venison, horses for horse meat, poultry (mainly chickens, turkeys and ducks), insects (a commercial species is the house cricket), and increasingly, fish in the aquaculture industry (fish farming).
In food terminology, duck or duckling (when meat comes from a juvenile duck) refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water. One species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. Duck is eaten in various cuisines around the world.

Magret refers specifically to the breast of a mulard or Muscovy (or Barbary) duck that has been force fed to produce foie gras.