We're very fortunate to have a poultry market nearby in Jamaica, Queens. This is a market where live birds can be chosen by the buyer, then the birds are slaughtered, feathered and bled, crated on ice for transport. This is a market that supplies restaurant purveyors, butchers and occasional direct consumers when times are usual. Moving anywhere from 30-90k birds per week. These are not the birds you find in supermarkets, or the mass product at many butchers. The market is 5th generation ownership, with two of their own chicken farms in northern NJ, and a small duck farm on Long Island. They are also supplied by farms in Long Island, upstate NY, NJ, Connecticut, Massachusetts and Rhode Island. They only carry live birds. Most of their selling is done between 4:30-6:00am, open to the general public at 6:30am till 1:00pm.
I showed up at 6:30 this morning, after walking Dog, with him left in the car as the car guard. Not a great neighborhood, and not far from the chop shops of South Jamaica and Brooklyn. He's a wuss, but his 120lb presence in the car is a strong deterrent, especially since he is afraid of his shadow and barks relentlessly until I return.
I returned home with 10 ducklings, Indian Runners at about 3lbs each, and 4 Jersey Giant capons weighing at about 12lbs each. I prepared the ducks first, washing them well in a white vinegar and water solution, salted them, placed them in two large open dutch ovens for a 6 hour slow roasting until the meat is tender and almost falling off the bones, in my oven at 275 degrees, and I'll turn up the heat to 400 degrees for the last half hour to crisp the skins. Tonight's main course, and I reserve the rendered duck fat for other dishes during the next week or so, as well as any leftover duck, particularly good in bean casseroles.
Then I washed down the capons, stuffed them with bread crumbs, berries and dried fruit, an assortment of nuts, seasoned them with sweet paprika, salt and pepper. They are entering the second oven in about 15 minutes for a slow roast at 350 degrees, for about 3 1/2 hours. To be reheated for tomorrow's dinner, and served cold for lunches during the next week or so. Every hour or so, they'll be basted with pan drippings and water.
French fries are a new world food, not part of Turkish cuisine. Same with tomatoes. Yes you might find them in Turkey today, but real Turkish food, ancient recipes, influenced by the migrations and conquering of many ethnic groups is far more varied than flat breads wrapping good stuff slathered in yogurt sauces. Regional cheeses, olives, peppers, herbs define and redefine the similarities of Greek and Turkish dishes. As do cooking methods. You've much more to explore. 
