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See also duck (disambiguation) Image File history File links Gnome-globe. ... Look up duck in Wiktionary, the free dictionary. ...

Duck refers to the meat of several species of bird in the Anatidae family, found in both fresh and salt water. Duck is eaten in many cuisines around the world. Subfamilies Dendrocygninae Oxyurinae Anatinae Aythyinae Merginae Duck is the common name for a number of species in the Anatidae family of birds. ... Subfamilies Dendrocygninae Thalassorninae Anserinae Stictonettinae Plectropterinae Tadorninae Anatinae Aythyinae Merginae Oxyurinae and see text Anatidae is the biological family that includes the ducks and most duck-like waterfowl, such as geese and swan. ... For the village on the Isle of Wight, see Freshwater, Isle of Wight. ... Sea water is water from a sea or ocean. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ...

Types of ducks

The most common duck consumed in the United States is the Pekin duck. Because most commercially raised Pekins come from Long Island, New York, Pekins are also sometimes called "Long Island" ducks, despite being of Chinese origin. Some specialty breeds have become more popular in recent years, notably the Muscovy duck, and the Moulard duck (a sterile hybrid of Pekins and Muscovies [1]). Unlike most other domesticated ducks, Muscovy ducks are not descended from mallards. Pekin Duck A Pekin duck is a breed of domesticated duck used primarily for egg and meat production. ... This article is about the island in New York State. ... This article is about the state. ... Binomial name (Linnaeus, 1758) The Muscovy Duck, Cairina moschata, is a large duck which is native to Mexico, Central and South America. ... Infertility primarily refers to the biological inability of a man or a woman to contribute to conception. ... For other uses, see Mallard (disambiguation). ...

According to the USDA, nearly 26 million ducks were eaten in the U.S. in 2004. [2] “USDA” redirects here. ...

Duck meat

Duck breast with apple-honey sauce and wild rice.

Chinese-style roast duck with rice.

The meat of a duck is mostly on the breast and the legs. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. Cooking methods for whole duck often are designed to let much of the subcutaneous fat melt and drain away; the fat may be saved for use in cooking as a substitute for oil or butter. ^{[citation needed]} Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 939 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 939 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (2560 × 1920 pixel, file size: 2. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (2560 × 1920 pixel, file size: 2. ... This article or section does not adequately cite its references or sources. ... Falcated Duck at Slimbridge Wildfowl and Wetlands centre, Gloucestershire, England Wildfowl or waterfowl, also waterbirds, is the collective term for the approximately 147 species of swans, geese and ducks, classified in the order Anseriformes, family Anatidae. ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Synthetic motor oil An oil is any substance that is in a viscous liquid state (oily) at ambient temperatures or slightly warmer, and is both hydrophobic (immiscible with water, literally water fearing) and lipophilic (miscible with other oils, literally fat loving). This general definition includes compound classes with otherwise unrelated... For other uses, see Butter (disambiguation). ...

Boneless duck breast is also called "magret" and can be grilled like steak, usually leaving the skin and fat on. Food cooking on a charcoal grill Grilling is a form of cooking that involves direct heat. ... A steak (from Old Norse steik, roast) is a slice from a larger piece of meat, typically beef. ...

Internal organs such as heart and kidneys may also be eaten; the liver in particular is often used as a substitute for goose liver in foie gras. The heart and lungs, from an older edition of Grays Anatomy. ... The kidneys are organs that filter wastes (such as urea) from the blood and excrete them, along with water, as urine. ... For the bird, see Liver bird. ... Pâté de foie gras redirects here. ...

A duck has less meat than a roasting chicken of the same overall size. Cooks when portioning roast duck should give a quarter of a duck per portion. Attempts to get more portions out of a roast duck tend to result in some portions having a fair amount of meat and other portions being mostly skin and bone.

Duck fat

Duck fat is used in cooking many dishes, and particularly confit de canard. Duck confit with salad Confit de canard from Café du Marché in Paris Duck confit (French: confit de canard) is a French dish made with duck legs. ...

Dishes

Duck is used in a variety of dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin. Notable duck dishes include:

• Foie Gras: a specially fattened and rich liver, or a pâté made from the liver, sometimes taken from a duck but usually from a goose
• Peking Duck: a Chinese dish, where a roasted duck is served with pancakes and Hoisin Sauce
• Turducken: an American dish that comprises a turkey, stuffed with a duck, which is in turn stuffed with a chicken.
• Pressed duck: a complex dish originally from Rouen, France.
• Confit: duck legs that have been cured (partly or fully) in salt, then marinated and poached in duck fat, typically with garlic and other herbs. The French word confit means "preserved," and the French name for duck confit is "confit de canard."

Pâté de foie gras redirects here. ... For the bird, see Liver bird. ... Various pâtés and terrines Salmon terrine, with a cream and herb sauce A slice of Bloc de foie gras Pâté (French pronunciation: ; RP pronunciation: ; General American pronunciation ) is a form of spreadable paste, usually made from meat (although vegetarian variants exist), and often served with toast as... Geese redirects here. ... A Quanjude chef slicing roasted Peking Duck Peking Duck, or more accurately, Peking Roast Duck (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), is a famous duck dish from northeastern China. ... A well roasted 30 lb. ... Pressed duck, or canard au sang (literally duck in its blood) is a famous traditional French dish. ... Rouen (pronounced in French, sometimes also ) is the historical capital city of Normandy, in northwestern France on the River Seine, and currently the capital of the Haute-Normandie (Upper Normandy) région. ... Confit (French) is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. ... In polymer chemistry and Process Engineering, curing refers to the toughening or hardening of a polymer material by cross-linking of polymer chains, brought about by chemical additives, ultraviolet radiation or heat. ... For other uses, see Salt (disambiguation). ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ...

References

• Rombauer, Irma S., et al. Joy of Cooking, Scribner, 1997. ISBN 0-684-81870-1.

External links

Wikibooks' Cookbook has more about this subject:

Duck

• Domestic duck types