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'<nowiki></nowiki>[[File:Duck.jpg|thumb|This is where Duck as food comes from. A duck.]] Salted Duck Egg is an example of duck as food. {{short description|Meat from duck}} {{Redirect|Magret|the wine grape also known as Magret|Malbec}} {{more citations needed|date=February 2013}} {{Use dmy dates|date=July 2014}} [[File:braised duck teochew.jpg|thumb|[[Braising|Braised]] duck, [[Teochew cuisine|Teochew style]]]] [[File:Kolmen nornan sorsaa.jpg|thumb|A duck dish at the [[Harald (restaurant)|Viking Restaurant Harald]] in [[Helsinki]], [[Finland]]]] [[File:SG Dian Xiao Er Roasted Duck with Chinese Angelica Herb.JPG|thumb|upright|Duck roasted with [[Angelica sinensis|Chinese angelica]]]] 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]]. One species of freshwater [[duck]], the [[mallard]], has been [[Domesticated duck|domesticated]] and is a common livestock bird in many 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> == Duck meat == [[File:Magret de canard et foie gras.jpg|thumb|left|Duck breast topped with [[foie gras]]]] Duck is particularly predominant in the Chinese cuisine—a popular dish is [[Peking duck]], which is made from the [[American Pekin duck|Pekin 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 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}}</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}}</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. 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. == Nutrition == Duck meat is very high in [[cholesterol]] and [[fat]], particularly [[saturated fat]]. It is also very high in [[protein]] and [[iron]].<ref>{{cite web |title=Nutritionix - Duck, domesticated, meat only, cooked, roasted - 0.5 duck|url=https://www.nutritionix.com/i/usda/duck-domesticated-meat-only-cooked-roasted-0.5-duck/513fceb475b8dbbc2100088f}}</ref> == Duck dishes == {{dynamic list}}. 🦆🦆🦆🦆🦆🦆🦆🦆🦆🦆🦆🦆🦆🦆🦆🦆🦆🦆🦆🦆🦆🦆🦆🦆🦆 [[File:Roast duck rice in Singapore.jpg|thumb|upright|[[Duck rice]]]] [[File:Dry for 5 hours cropped.jpg|thumb|upright|[[Peking duck]]]] 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: * [[Ballotine]] * [[Balut (food)|Balut]] is a [[Embryogenesis|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/ Regional names].</ref> * [[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. Chicken is also used to prepare Betutu. * [[Chicken and duck blood soup]] * [[Duck blood and vermicelli soup]] * [[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". * [[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]]. * [[Duck à l'orange]] – a classic French dish in which the duck is roasted and served with an orange sauce. * [[Duck rice]] – A traditional Singaporean dish made of roast duck and white rice * [[Duck Bamboo Curry]] – a traditional dish of [[Sylhet region]] * [[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. * [[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. * [[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> * [[Kamo Nanban]] – soba or udon with duck meat and leeks * [[Lemon duck]] * [[Nanjing Salted Duck]] * [[Oritang]] – a variety of ''[[guk]]'', [[Korean cuisine|Korean]] soup made with [[duck]] and various vegetables.<ref name="Encyber">{{cite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=826333&contentno=826333 |archive-url=https://archive.today/20121209211647/http://www.encyber.com/search_w/ctdetail.php?masterno=826333&contentno=826333 |url-status=dead |archive-date=2012-12-09 |script-title=ko:오리탕 |publisher=[[Doosan Encyclopedia]] |language=ko }}</ref> * [[Peking duck]] – a famous [[Chinese cuisine|Chinese dish]] originating from [[Beijing]], prepared since the [[Ming Dynasty]] era. It is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, and eaten with [[pancake]]s, [[scallion]]s, and [[hoisin sauce]] or [[sweet bean sauce]]. * [[Pressed duck]] – a complex dish originally from [[Rouen]], [[France]]. * [[Rouennaise sauce]] – prepared using puréed duck liver as an ingredient * [[Tiết canh]] * [[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]]. * [[Wuhan duck]] * [[Yuhwang ori]] * [[Zhangcha duck]] – a quintessential dish of [[Sichuan cuisine]]. It is first prepared by smoking a marinated duck over [[tea]] leaves and twigs of the [[Cinnamomum camphora|camphor]] plant, then steamed, and finally deep fried for a crisp finish. Also called tea-smoked duck. <!--please do not add anything here without a citation to a reliable source, it will be removed--> == Pollution contaminating wild duck == 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> == References == {{reflist|30em}} == Further reading == * Rombauer, Irma S., et al. ''Joy of Cooking,'' Scribner, 1997. {{ISBN|0-684-81870-1}}. == External links == {{commons category|duck meat}} {{commons category|duck dishes}} {{commons category|duck eggs}} {{Cookbook|Duck}} * [https://web.archive.org/web/20131015173440/http://www.duckhealth.com/dmstduck.html Domestic duck types] * [http://www.nutritiondata.com/facts/poultry-products/778/2 Domestic duck nutrition values] {{Meat}} {{Lists of prepared foods}} {{fatsandoils}} {{DEFAULTSORT:Duck (Food)}} [[Category:Duck as food| ]] [[Category:Poultry products]] [[Category:Chinese cuisine]] [[Category:Vietnamese cuisine]] [[Category:German cuisine]] [[Category:Italian cuisine]] [[Category:French cuisine]] [[Category:Poultry]]'