In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both freshwater and seawater water. Duck is eaten in many 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.
One species of freshwater duck, the mallard, has been domesticated; the domesticated duck is a common livestock bird in a variety of cultures. The American Pekin is another livestock breed of importance, particularly in North America. Magret refers specifically to the breast of a moulard or Muscovy duck that has been force fed to produce foie gras.
Duck meat
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 rotisserie shops; siu aap 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,
The Pekin duck is also the most common duck meat consumed in the United States, and according to the USDA, about 39 million ducks are raised each year for meat.
Duck egg
Nutrition
Duck meat is very high in
cholesterol and
fat, particularly
saturated fat. It is also very high in
protein and
iron.
Duck 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. 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
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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.
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Betutu – a famous traditional dish from Bali, Indonesia. The duck is seasoned with pungent roots and various herbs, wrapped with banana leaves, and roasted.
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Chicken and duck blood soup
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Duck blood and vermicelli soup
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Duck confit – duck legs that have been cured (partly or fully) in Edible salt, then Marination and poached in duck fat, typically with garlic and other herbs. The French language 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 soup made of duck blood and clear poultry broth. It was 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
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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 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 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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– 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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Guyanese duck curry
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Kamo Nanban – soba or udon with duck meat and leeks
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Lemon duck
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Nanjing salted duck
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Oritang – a variety of guk, Korean cuisine soup made with duck and various vegetables
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Peking duck – a famous Chinese cuisine 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 , , and hoisin sauce or sweet bean sauce.
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Pressed duck – a complex dish originally from Rouen, France
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Rouennaise sauce – prepared using puréed duck liver as an ingredient
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Tiết canh
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Turducken – an American dish that comprises a turkey, stuffed with a duck, which is in turn stuffed with a chicken.
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Wuhan duck
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Yuhwang ori
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Zhangcha duck – a quintessential dish of Sichuan cuisine. It is prepared by smoking a marinated duck over tea leaves and twigs of the camphor plant, then steamed, and finally deep fried for a crisp finish. Also called tea-smoked duck.
Possibility of pollution contaminating wild duck
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.
Further reading
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Rombauer, Irma S., et al. Joy of Cooking, Scribner, 1997. .
External links
