The ducks used to prepare Peking Duck originated in Nanjing. They were small, had black feathers, and lived in the canals around the city linking major waterways. With the relocation of the Chinese capital to Beijing, supply barge traffic increased in the area. Often these barges would spill grain into the canals, providing food for the ducks. By the Five Dynasties, the new breed of duck had been domesticated by Chinese farmers. Nowadays, Peking Duck is prepared from the whitefeathered Pekin duck. Newborn ducks are raised in afree range environment for the first 45 days of their lives, and forcefed 4 times a day for the next 15–20 days,resulting in ducks that weigh 5–7 kg (11–15 lbs).
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