Duck as food

Common card · No. 239393

In cooking and gastronomy, duck or duckling is the meat of any of several species of bird in the family Anatidae, found in both fresh and salt water. It is found in domestic and wild forms and is a very calorie dense food, containing high fat, protein, and iron. Duck has been hunted in the wild for thousands of years, and has been domesticated and bred for more than two thousand years, resulting in several breeds with varying characteristics. Duck is eaten in many cuisines around the world. It features in dishes from many parts of Africa; In Asian cooking it is familiar in Peking duck in China and several Indian dishes and it features in the food of the Near East. In Europe it has an important role in French cuisine, in which there are numerous recipes for cooking it, and is well known in the cuisines of Britain, Poland and Russia. It is less central to the cuisines of Italy and Spain. It is also consumed in Australia and New Zealand.

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