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[[File:Magret de canard et foie gras.jpg|thumb|left|Duck breast topped with [[foie gras]]]] |
[[File:Magret de canard et foie gras.jpg|thumb|left|Duck breast topped with [[foie gras]]]] |
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Duck is particularly predominant in the Chinese cuisine—a popular dish is [[Peking duck]]. Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small [[spring pancake]] made of flour and water or a soft, risen bun known as [[gua bao]]. In [[Cantonese cuisine]], the roasted duck or ''siu aap'' ({{lang|zh-hk|燒鴨}}) is produced by [[Siu mei]] [[rotisserie|BBQ]] shops; siu app is offered whole or in halves, and commonly as part of take-out with steamed white rice and vegetables. Siu app can also be served as part of the barbecue platter appetizer (the first of a ten-course Chinese banquet meal) in combination with [[char siu]] (roasted pork), [[soy sauce chicken]], [[yu chu]] (roasted suckling pig) or [[siu yuk]] (roasted pig belly), and jellyfish. |
Duck is particularly predominant in the Chinese cuisine—a popular dish is [[Peking duck]], which is made from the [[Peking duck]]. Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small [[spring pancake]] made of flour and water or a soft, risen bun known as [[gua bao]]. In [[Cantonese cuisine]], the roasted duck or ''siu aap'' ({{lang|zh-hk|燒鴨}}) is produced by [[Siu mei]] [[rotisserie|BBQ]] shops; siu app is offered whole or in halves, and commonly as part of take-out with steamed white rice and vegetables. Siu app can also be served as part of the barbecue platter appetizer (the first of a ten-course Chinese banquet meal) in combination with [[char siu]] (roasted pork), [[soy sauce chicken]], [[yu chu]] (roasted suckling pig) or [[siu yuk]] (roasted pig belly), and jellyfish. |
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Duck meat is also a part of [[Indian cuisine]], especially important in [[Northeast India]],<ref>{{Cite book|last=Hauzel|first=Hoihnu|title=Essential North-East Cookbook|publisher=[[Penguin Books|Penguin]]|year=2014}}</ref> such as in the [[Assamese cuisine]].<ref>{{Cite journal|last=Dutta|first=Parasmoni|date=2008|title=Physical Folklife of Assam|url=https://www.academia.edu/download/2002511/48949295-ASSAM-FOLKLORE.pdf#page=20|journal=Folklife|volume=31|pages=20–21|via=Academia.edu}}{{dead link|date=July 2022|bot=medic}}{{cbignore|bot=medic}}</ref><ref>{{Cite journal|last=Saikia|first=Arani|date=2013|title=Food habits in pre-colonial Assam|url=http://www.ijhssi.org/papers/v2(6)/Version-2/A02620105.pdf&ved=2ahUKEwiu1Nuj8P7zAhVUgdgFHWmyAQYQFnoECAQQAQ&usg=AOvVaw1l7xpHkZ6eNBPV1NXVXv0C|journal=International Journal of Humanities and Social Science Invention|volume=2|issue=6|pages=1–5|via=Academia.edu}}{{Dead link|date=February 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> The old Assamese text, ''Kamarupa Yatra'' discusses duck meat, [[squab]] and [[tortoise]] meat. Popular dishes include duck with [[Wax gourd|white gourd]], duck with [[Brassica juncea|laixak]] and duck with [[bamboo shoot]].<ref>{{Cite journal|last1=Bharali|first1=Dimpal|last2=Akoijam|first2=Sunildro L. S.|date=2019|title=Culinary Tourism as a Destination Branding: A Case Study of Assam|url=https://books.google.com/books?id=58OkDwAAQBAJ&dq=info:ZA42yzdZP84J:scholar.google.com/&pg=PA216|journal=Emerging Trends in Indian Tourism and Hospitality: Transformation and Innovation|pages=216|isbn=9789383419760}}</ref> Duck meat and squab are also cooked with [[Banana|banana blossom]].<ref>{{Cite journal|last1=Sarma|first1=Upasana|last2=Govila|first2=Viney Kumar|last3=Yadav|first3=Akansha|date=2020|title=The traditional and therapeutic use of banana and its plant based delicacies in ethnic Assamese cuisine and religious rituals from Northeast India|url=https://link.springer.com/content/pdf/10.1186/s42779-020-00053-5.pdf|journal=Journal of Ethnic Foods|volume=7|pages=1–7|doi=10.1186/s42779-020-00053-5|s2cid=219530329 |doi-access=free }}</ref> It is popular among both the tribal<ref>{{Cite journal|last=Boro|first=Franky|title=GLIMPSES OF TRADITIONAL FOOD HABITS, DRESS AND ORNAMENTS: A STUDY AMONG THE BODOS OF UDALGURI DISTRICT IN ASSAM|url=http://arfjournals.com/abstract/63645_6_franky_boro.pdf|journal=ARF Journal|access-date=4 November 2021|archive-date=16 June 2022|archive-url=https://web.archive.org/web/20220616053528/https://arfjournals.com/abstract/63645_6_franky_boro.pdf|url-status=dead}}</ref><ref>{{Cite journal|last=Kumari|first=Pratisha|date=2014|title=The Mising foodways: an analytical study on the foods and food related cultural practices of the Misings of Assam|url=http://agnee.tezu.ernet.in:8082/jspui/bitstream/1994/1263/12/12_chapter3.pdf|journal=Tezpur University Ernet}}</ref> and non-tribal populations. |
Duck meat is also a part of [[Indian cuisine]], especially important in [[Northeast India]],<ref>{{Cite book|last=Hauzel|first=Hoihnu|title=Essential North-East Cookbook|publisher=[[Penguin Books|Penguin]]|year=2014}}</ref> such as in the [[Assamese cuisine]].<ref>{{Cite journal|last=Dutta|first=Parasmoni|date=2008|title=Physical Folklife of Assam|url=https://www.academia.edu/download/2002511/48949295-ASSAM-FOLKLORE.pdf#page=20|journal=Folklife|volume=31|pages=20–21|via=Academia.edu}}{{dead link|date=July 2022|bot=medic}}{{cbignore|bot=medic}}</ref><ref>{{Cite journal|last=Saikia|first=Arani|date=2013|title=Food habits in pre-colonial Assam|url=http://www.ijhssi.org/papers/v2(6)/Version-2/A02620105.pdf&ved=2ahUKEwiu1Nuj8P7zAhVUgdgFHWmyAQYQFnoECAQQAQ&usg=AOvVaw1l7xpHkZ6eNBPV1NXVXv0C|journal=International Journal of Humanities and Social Science Invention|volume=2|issue=6|pages=1–5|via=Academia.edu}}{{Dead link|date=February 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> The old Assamese text, ''Kamarupa Yatra'' discusses duck meat, [[squab]] and [[tortoise]] meat. Popular dishes include duck with [[Wax gourd|white gourd]], duck with [[Brassica juncea|laixak]] and duck with [[bamboo shoot]].<ref>{{Cite journal|last1=Bharali|first1=Dimpal|last2=Akoijam|first2=Sunildro L. S.|date=2019|title=Culinary Tourism as a Destination Branding: A Case Study of Assam|url=https://books.google.com/books?id=58OkDwAAQBAJ&dq=info:ZA42yzdZP84J:scholar.google.com/&pg=PA216|journal=Emerging Trends in Indian Tourism and Hospitality: Transformation and Innovation|pages=216|isbn=9789383419760}}</ref> Duck meat and squab are also cooked with [[Banana|banana blossom]].<ref>{{Cite journal|last1=Sarma|first1=Upasana|last2=Govila|first2=Viney Kumar|last3=Yadav|first3=Akansha|date=2020|title=The traditional and therapeutic use of banana and its plant based delicacies in ethnic Assamese cuisine and religious rituals from Northeast India|url=https://link.springer.com/content/pdf/10.1186/s42779-020-00053-5.pdf|journal=Journal of Ethnic Foods|volume=7|pages=1–7|doi=10.1186/s42779-020-00053-5|s2cid=219530329 |doi-access=free }}</ref> It is popular among both the tribal<ref>{{Cite journal|last=Boro|first=Franky|title=GLIMPSES OF TRADITIONAL FOOD HABITS, DRESS AND ORNAMENTS: A STUDY AMONG THE BODOS OF UDALGURI DISTRICT IN ASSAM|url=http://arfjournals.com/abstract/63645_6_franky_boro.pdf|journal=ARF Journal|access-date=4 November 2021|archive-date=16 June 2022|archive-url=https://web.archive.org/web/20220616053528/https://arfjournals.com/abstract/63645_6_franky_boro.pdf|url-status=dead}}</ref><ref>{{Cite journal|last=Kumari|first=Pratisha|date=2014|title=The Mising foodways: an analytical study on the foods and food related cultural practices of the Misings of Assam|url=http://agnee.tezu.ernet.in:8082/jspui/bitstream/1994/1263/12/12_chapter3.pdf|journal=Tezpur University Ernet}}</ref> and non-tribal populations. |
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