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In cooking and gastronomy, '''duck''' or '''duckling''' is the meat of several species of bird in the family [[Anatidae]], found in both [[freshwater|fresh]] and [[seawater|salt]] water. Duck is eaten in many [[cuisine]]s around the world. It is a high-[[fat]], high-[[protein]] meat rich in [[iron]]. Duckling nominally comes from a juvenile animal, but may be simply a [[culinary name|menu name]]. |
In cooking and gastronomy, '''duck''' or '''duckling''' is the meat of several species of bird in the family [[Anatidae]], found in both [[freshwater|fresh]] and [[seawater|salt]] water. Duck is eaten in many [[cuisine]]s around the world. It is a high-[[fat]], high-[[protein]] meat rich in [[iron]]. Duckling nominally comes from a juvenile animal, but may be simply a [[culinary name|menu name]]. |
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One species of freshwater [[duck]], the [[mallard]], has been [[ |
One species of freshwater [[duck]], the [[mallard]], has been [[domesticated]]; the [[domesticated duck]] is a common livestock bird in a variety cultures. The [[American Pekin|Pekin duck]] is another livestock breed of importance, particularly in [[North America]]. '''Magret''' refers specifically to the breast of a [[mulard]] or [[Muscovy duck|Muscovy (or Barbary) duck]] that has been force fed to produce [[foie gras]].<ref>{{cite web|url=http://www.cdkitchen.com/features/glossary/definition/Magret |title=Magret definition |publisher=Cdkitchen.com |access-date=6 February 2012}}</ref> |
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== Duck meat == |
== Duck meat == |
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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 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. |
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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}}</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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The Pekin duck is also the most common duck meat consumed in the [[United States]], and according to the [[United States Department of Agriculture|USDA]], nearly 26 million ducks were eaten in the U.S. in 2004.{{Citation needed|date=December 2008}} Because most commercially raised Pekins come from [[Long Island]], [[New York (state)|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 [[mulard duck]] (a [[infertility|sterile]] hybrid of Pekins and Muscovies).<ref>{{cite web |url=http://www.duckhealth.com/dmstduck.html |title=Domestic Ducks |publisher=Duckhealth.com |access-date=6 February 2012 |archive-url=https://web.archive.org/web/20131015173440/http://www.duckhealth.com/dmstduck.html |archive-date=15 October 2013 |url-status=dead |df=dmy-all }}</ref> Unlike most other [[Domestic duck|domesticated ducks]], Muscovy ducks are not descended from [[mallard]]s. |
The Pekin duck is also the most common duck meat consumed in the [[United States]], and according to the [[United States Department of Agriculture|USDA]], nearly 26 million ducks were eaten in the U.S. in 2004.{{Citation needed|date=December 2008}} Because most commercially raised Pekins come from [[Long Island]], [[New York (state)|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 [[mulard duck]] (a [[infertility|sterile]] hybrid of Pekins and Muscovies).<ref>{{cite web |url=http://www.duckhealth.com/dmstduck.html |title=Domestic Ducks |publisher=Duckhealth.com |access-date=6 February 2012 |archive-url=https://web.archive.org/web/20131015173440/http://www.duckhealth.com/dmstduck.html |archive-date=15 October 2013 |url-status=dead |df=dmy-all }}</ref> Unlike most other [[Domestic duck|domesticated ducks]], Muscovy ducks are not descended from [[mallard]]s. |
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== Nutrition == |
== Nutrition == |
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| ⚫ | Duck meat is very high in [[cholesterol]] and [[fat]], particularly [[saturated fat]]. It is also very high in [[protein]] and [[iron]].<ref>{{Cite web|url=https://www.nutritionix.com/i/usda/duck-domesticated-meat-only-cooked-roasted-0.5-duck/513fceb475b8dbbc2100088f|title= |
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Duck, domesticated, meat only, cooked, roasted - 0.5 duck USDA|website=Nutritionix.com}}</ref> |
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| ⚫ |
Duck meat is very high in [[cholesterol]] and [[fat]], particularly [[saturated fat]]. It is also very high in [[protein]] and [[iron]].<ref>{{ |
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== Duck dishes == |
== Duck dishes == |
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{{dynamic list}} |
{{dynamic list}} |
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[[File:Roast duck rice in Singapore.jpg|thumb|upright|[[Duck rice]]]] |
[[File:Roast duck rice in Singapore.jpg|thumb|upright|[[Duck rice]]]] |
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[[File:Dry for 5 hours cropped.jpg|thumb|upright|[[Peking duck]]]] |
[[File:Dry for 5 hours cropped.jpg|thumb|upright|[[Peking duck]]]] |
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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. Some dishes use parts of the duck as an ingredient along with other ingredients. Notable duck dishes include: |
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. Some dishes use parts of the duck as an ingredient along with other ingredients. Notable duck dishes include: |
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* [[Almond pressed duck]] |
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* [[Ballotine]] |
* [[Ballotine]] |
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* [[Balut (food)|Balut]] is a |
* [[Balut (food)|Balut]] is a developing bird [[embryo]] boiled and eaten from the shell. It is sold as street-food in the Philippines and around [[Southeast Asia]].<ref>[http://findarticles.com/p/articles/mi_qa3732/is_200204/ai_n9025596/pg_2/] {{dead link|date=June 2024}}</ref> |
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* [[Betutu|Bebek Betutu]] – a famous traditional dish from [[Bali]], [[Indonesia]]. The duck is first seasoned with pungent roots and various herbs, wrapped with banana leaves, and roasted. |
* [[Betutu|Bebek Betutu]] – a famous traditional dish from [[Bali]], [[Indonesia]]. The duck is first seasoned with pungent roots and various herbs, wrapped with banana leaves, and roasted. |
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* [[Chicken and duck blood soup]] |
* [[Chicken and duck blood soup]] |
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* [[Duck blood and vermicelli soup]] |
* [[Duck blood and vermicelli soup]] |
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* [[Duck confit]] – duck legs that have been [[Curing (food preservation)|cured]] (partly or fully) in [[salt]], then [[Marination|marinated]] and poached in duck fat, typically with [[garlic]] and other herbs. The [[French language|French]] word ''confit'' means "preserved", and the French name for duck confit is "confit de canard". |
* [[Duck confit]] – duck legs that have been [[Curing (food preservation)|cured]] (partly or fully) in [[Edible salt|salt]], then [[Marination|marinated]] and poached in duck fat, typically with [[garlic]] and other herbs. The [[French language|French]] word ''confit'' means "preserved", and the French name for duck confit is "confit de canard". |
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* [[Czernina]] – a sweet and sour [[Polish cuisine|Polish]] soup made of duck blood and clear poultry broth. It was once considered a symbol of Polish culture until the 19th century, customarily served to young men and is even featured as a plot device in a famous epic poem called [[Pan Tadeusz]]. |
* [[Czernina]] – a sweet and sour [[Polish cuisine|Polish]] soup made of duck blood and clear poultry broth. It was once considered a symbol of Polish culture until the 19th century, customarily served to young men and is even featured as a plot device in a famous epic poem called [[Pan Tadeusz]]. |
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* [[Duck à l'orange]] – a classic French dish in which the duck is roasted and served with an orange sauce. |
* [[Duck à l'orange]] – a classic French dish in which the duck is roasted and served with an orange sauce. |
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* [[Duck rice]] – A traditional Singaporean dish made of braised or roast duck and white rice |
* [[Duck rice]] – A traditional Singaporean dish made of braised or roast duck and white rice |
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* [[Duck Bamboo Curry]] – a traditional dish of [[Sylhet region]] |
* [[Duck Bamboo Curry]] – a traditional dish of [[Sylhet region]] in Bangladesh |
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* Duck Bhuna - a popular food in [[Bangladesh]] and have several variants. Some of them are cooked with coconut milk, and some use [[Piper chaba|Chui Jhal]] to cook this item. It is served with rice or Roti. |
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| ⚫ | * [[Foie gras]] – a specially fattened and rich [[liver]], or a [[pâté]] made from the liver, sometimes taken from a [[goose]] but usually from a duck. |
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[[File:বাঙালি হাঁসভূনা এবং চালের আটার রুটি.jpg|thumb|upright|Bengali Duck Bhuna served with rice flour roti]] |
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| ⚫ | * [[Foie gras]] – a specially fattened and rich [[Liver (food)|liver]], or a [[pâté]] made from the liver, sometimes taken from a [[Goose as food|goose]] but usually from a duck. |
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* [[wikibooks:Cookbook:Long Island Roast Duckling|Long Island roast duckling]] – this is a whole roasted bird, sometimes brined previously. When done properly, most of the fat melts off during the cooking process, leaving a crispy skin and well-done meat. Some restaurants on [[Long Island]] serve this dish with a cherry sauce. |
* [[wikibooks:Cookbook:Long Island Roast Duckling|Long Island roast duckling]] – this is a whole roasted bird, sometimes brined previously. When done properly, most of the fat melts off during the cooking process, leaving a crispy skin and well-done meat. Some restaurants on [[Long Island]] serve this dish with a cherry sauce. |
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* [[Culture of Guyana#Cuisine|Guyanese duck curry]]<ref>{{cite book|author=Bibi Sazieda Jabar|title=Guyanese Style Cooking|url=https://books.google.com/books?id=liKJPKoNTJMC&pg=PA84|year=2011|publisher=iUniverse|isbn=978-1-4620-6336-9|page=84}}</ref> |
* [[Culture of Guyana#Cuisine|Guyanese duck curry]]<ref>{{cite book|author=Bibi Sazieda Jabar|title=Guyanese Style Cooking|url=https://books.google.com/books?id=liKJPKoNTJMC&pg=PA84|year=2011|publisher=iUniverse|isbn=978-1-4620-6336-9|page=84}}</ref> |
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* [[Rouennaise sauce]] – prepared using puréed duck liver as an ingredient |
* [[Rouennaise sauce]] – prepared using puréed duck liver as an ingredient |
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* [[Tiết canh]] |
* [[Tiết canh]] |
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* [[Turducken]]: an [[Cuisine of the United States|American dish]] that comprises a [[domesticated turkey|turkey]], stuffed with a duck, which is in turn stuffed with a [[chicken]]. |
* [[Turducken]]: an [[Cuisine of the United States|American dish]] that comprises a [[domesticated turkey|turkey]], stuffed with a duck, which is in turn stuffed with a [[Chicken as food|chicken]]. |
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* [[Wuhan duck]] |
* [[Wuhan duck]] |
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* [[Yuhwang ori]] |
* [[Yuhwang ori]] |
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<!--please do not add anything here without a citation to a reliable source, it will be removed--> |
<!--please do not add anything here without a citation to a reliable source, it will be removed--> |
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== |
== Possibility of pollution contaminating wild duck == |
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An article in ''[[The New York Times]]'' in 1981 reported that ducks caught in the wild may be contaminated from pollution of rivers and other bodies of water, because they eat fish and other aquatic life. In particular, [[Polychlorinated biphenyl|PCBs]] may pose a health risk for those who eat wild duck frequently.<ref>{{cite news|last1=Faber|first1=Harold|title=HUNTERS WHO EAT DUCKS WARNED ON PCB HAZARD|url=https://www.nytimes.com/1981/10/08/nyregion/hunters-who-eat-ducks-warned-on-pcb-hazard.html|work=The New York Times|date=8 October 1981}}</ref>{{needs update|date=April 2024}} |
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== References == |
== References == |
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[[Category:French cuisine]] |
[[Category:French cuisine]] |
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[[Category:Poultry]] |
[[Category:Poultry]] |
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[[Category:Types of food]] |
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This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Duck as food" – news · newspapers · books · scholar · JSTOR (February 2013) (Learn how and when to remove this message) |
In cooking and gastronomy, duckorduckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name.
One species of freshwater duck, the mallard, has been domesticated; the domesticated duck is a common livestock bird in a variety cultures. The Pekin duck is another livestock breed of importance, particularly in North America. Magret refers specifically to the breast of a mulardorMuscovy (or Barbary) duck that has been force fed to produce foie gras.[1]
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 (燒鴨) is produced by Siu mei 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 meat is also a part of Indian cuisine, especially important in Northeast India,[2] such as in the Assamese cuisine.[3][4] The old Assamese text, Kamarupa Yatra discusses duck meat, squab and tortoise meat. Popular dishes include duck with white gourd, duck with laixak and duck with bamboo shoot.[5] Duck meat and squab are also cooked with banana blossom.[6] It is popular among both the tribal[7][8] and non-tribal populations.
The Pekin duck is also the most common duck meat consumed in the United States, and according to the USDA, nearly 26 million ducks were eaten in the U.S. in 2004.[citation needed] 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 mulard duck (asterile hybrid of Pekins and Muscovies).[9] Unlike most other domesticated ducks, Muscovy ducks are not descended from mallards.
Duck meat is very high in cholesterol and fat, particularly saturated fat. It is also very high in protein and iron.[10]
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. Some dishes use parts of the duck as an ingredient along with other ingredients. Notable duck dishes include:
An article in The New York Times in 1981 reported that ducks caught in the wild may be contaminated from pollution of rivers and other bodies of water, because they eat fish and other aquatic life. In particular, PCBs may pose a health risk for those who eat wild duck frequently.[14][needs update]
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