{{Redirect|Magret|the wine grape also known as Magret|Malbec}} {{short description|Meat from duck}} {{Use British English|date=April 2026}} {{Use dmy dates|date=July 2014}} {{Infobox food | image = And (24559569447).jpg | cookbook = Duck }}
In cooking and gastronomy, '''duck''' or '''duckling''' is the meat of any of several species of bird in the family Anatidae, found in both fresh and salt water. It is found in domestic and wild forms and is a very calorie dense food, containing high fat, protein, and iron. Duck has been hunted in the wild for thousands of years, and has been domesticated and bred for more than two thousand years, resulting in several breeds with varying characteristics.
Duck is eaten in many cuisines around the world. It features in dishes from many parts of Africa; in Asian cooking it is familiar in Peking duck in China and several Indian dishes and it features in the food of the Near East. In Europe it has an important role in French cuisine, in which there are numerous recipes for cooking it, and is well known in the cuisines of Britain, Poland and Russia. It is less central to the cuisines of Italy and Spain.
==History and breeds==
===Wild duck===
Wild duck breeds have been hunted and cooked through thousands of years.<ref name=ocf/> They include the mallard – the commonest wild duck (the {{lang|fr|canard sauvage}} of France) and the one most eaten worldwide, because it is abundant and generally understood to be of first-class table quality.<ref name=s146/> Other wild ducks commonly eaten in Europe are the pintail ({{lang|la|Anas acuta}}), the teal ({{lang|la|Anas crecca}}), the scaup ({{lang|la|Aythyo manila}}), the shoveler ({{lang|la|Spatula}} (or {{lang|la|Rhynchaspis) clypeata}}), the widgeon ({{lang|la|Anas penelope}}) and the pochard ({{lang|la|Aythya ferina}}).<ref name=s146/>
In North America the most highly rated wild duck is the Canvasback ({{lang|la|Aythya valisinaria}}), named for the light canvas colour of its back; it is said to derive its flavour from the wild celery it gets by diving. In addition to the wild ducks familiar in Europe, other breeds highly prized in the Americas are the Black duck ({{lang|la|Anas rubripes}}), the Carolina or Wood duck ({{lang|la|Aix sponsa}}), the Redhead ({{lang|la|Nyroca americana}}), the Ring-neck ({{lang|la|Aythya collaris}}), and the Masked duck ({{lang|la|Nomonyx dominicus}}), from Dominica.<ref name=s146>{{harvnb|Stobart|1998|pp=145–146}}</ref>
Wild duck is usually served rare – ''The Oxford Companion to Food'' (OCF) quotes an old saying that a mallard should walk through the kitchen, a widgeon should run slowly through and a teal should rush through.<ref name=ocf>{{harvnb|Davidson|1999|pp=158–159}}</ref>
===Domesticated duck===
[[File:Magret de canard et foie gras.jpg|thumb|Duck breast topped with foie gras|alt=piece of meat served with a smaller piece of a different meat on top of it]]
Domestication began over 2,000 years ago in China, and was practised in classical Rome, recorded by Lucius Columella in the first century AD.<ref name=ocf/> In Europe and North America almost all domesticated breeds descend from the mallard duck, although they differ greatly in size and appearance. A duck is usually six months old or more, and a duckling is younger. The French terms are {{lang|fr|canard}} and {{lang|fr|caneton}}.<ref name=ocf/>
Ducks have been domesticated for so long that breeding has altered them greatly from their original form, as they have been selected for special characteristics. Some, such as Indian Runners and Khaki Campbells were bred for egg-laying. The principal breeds for cooking are:
* '''Aylesbury''' – named after a town in the English county of Buckinghamshire, which had suitable surroundings for duck-rearing. These are white ducks; their meat is pale and tender.<ref name=ocf/> They are similar to Rouen ducks, put on weight rapidly and have dark and tender flesh. They grow to about 2 kg (4–5 Ib) when dressed.<ref name=s146/> * '''Long Island''' – the OCF describes this breed as "the best, best known, and most widely sold of American ducks".<ref name=ocf/> The breed is descended from white Peking birds imported from China in the 1870s. It was introduced first to Connecticut and then to Long Island, where the breed flourished.<ref name=ocf/> It is believed to be produced in greater numbers than any other duck; it grows to a little under 2kg (3½–4lb) as ducklings and 3kg (5–6 lb) as ducks.<ref name=s146/> *'''Muscovy''' – These are nothing to do with Muscovy and are of the species {{lang|la|Cairina moschata}}, from Central and South America. The OCF states that Muscovy ducks make good eating, especially when crossed with other ducks to diminish their tendency to muskiness.<ref name=ocf/> It is the favourite breed in Australia.<ref name=s146/> * '''Nantes''' – From early in the 19th century the small Nantais ducks (strictly speaking, according to the OCF, from Challans – Nantes being the point from which they were dispatched to Paris) enjoyed a high reputation, which grew to rival that of the larger Rouen breed. Nantais ducks are beheaded and bled before sale.<ref name=ocf/> * '''Norfolk''' – Most English ducks and ducklings are labelled "Norfolk". The county is the most important British centre of production of birds that meet the requirements of restaurants and conform to the latest hygiene regulations.<ref name=ocf/> * '''Peking''' – When first imported to Britain in the 19th century it was crossed with Aylesburys to give the latter breed more vigour.<ref name=s146/> The Peking was later bred on its own account. In the US it gave rise to what has become the most successful breed in the western world.<ref name=ocf/> * '''Rouen''' – A famous French breed. To preserve all the blood inside, the birds are traditionally strangled or smothered to death.<ref name=s146/> The well known dish {{lang|fr|Caneton à la rouennaise}} requires the carcase of the cooked bird to be squeezed in a special press to extract all its juices.<ref name=ocf/>
==Duck in regional cuisines==
===Africa===
Laurens van der Post recorded a duck dish favoured in East Africa: the bird is browned in the oven and then slowly casseroled with stock made from the minced liver of the duck, stock, chili and cloves. Served with lemon juice and finely chopped red pepper added to a sauce thickened with cassava, accompanied by rice.{{sfn|Van der Post|1970|p=94}} In some versions of this duck dish, green bananas or plantains are either added to the braising liquid or served separately as a side dish.{{sfn|Sandler|1993|p=62}}
Duck tagine with pears is from North African cuisine. Duck breasts are browned before being braised in chicken stock with sliced pears, onions, garlic, cinnamon, saffron and coriander.{{sfn|Mackley|1998|p=50}} In a Ghanaian duck dish the bird is stuffed with shredded chicken or other meat, yam or cassava, tomatoes and onions, roast and served with rice.{{sfn|Olaore|1990|p=38}} A South African dish of duck stuffed with mixed dried fruit braised in chicken stock and apple juice is thought to have originated with the Malay cooks whom the Dutch settlers employed.{{sfn|Van Wyk|1996|p=37}}
A recipe for wild mallard, ''Doohwee'' in plantain ''poponda'' sauce, is common to several African countries. The bird may be braised either in coconut milk or stock and the cooking liquid may also contain some or all of plantain, onions, ginger, garlic, tomatoes, sweet peppers, chili peppers, basil (poponda) and mint.{{sfn|Kallon|2004|pp=105–106}}
===Asia===
====China====
[[File:Dry for 5 hours cropped.jpg|thumb|upright|Peking duck|alt=Cooked dusk with shiny, crisp skin]]
In the view of Tom Stobart in ''The Cook's Encyclopaedia'' (1998): {{blockindent|the trouble the Chinese take with ducks – removing the oil glands in the tail, inflating the animal to separate the skin from the flesh to get a better crackle, or stuffing it with wild mixtures of stir-fried pork, water chestnuts, ginkgo nuts, ham, shrimps and rice wine – makes even pressed Rouen duck seem simple.<ref name=s146/>}}
For Peking duck, fattened birds are killed, plucked, gutted and rinsed with water. Air is pumped under the skin through the neck cavity to separate the skin from the fat.<ref name=ABC>{{cite news |last=Bryant |first=Simon |title=Peking Duck 101 |work=ABC Adelaide |url=http://www.abc.net.au/adelaide/stories/s1720061.htm |access-date=12 September 2007 |archive-url=https://web.archive.org/web/20071206124404/http://www.abc.net.au/adelaide/stories/s1720061.htm |archive-date=6 December 2007}}</ref> The duck is then briefly blanched in boiling water and hung up to dry; this tightens the skin.<ref name=Devon>{{cite web |title = Preparing a Pekin Duck |publisher = Notes from a Devon Kitchen |date = 2 March 1998 |url = http://www.quaypress.com/winefood/devonkitchen/duck.html |access-date = 12 September 2007}} </ref> The duck is glazed with a layer of syrup with honey.<ref>{{cite book |last1=Zheng |first1=Huoqing |chapter=Current Status of the Beekeeping Industry in China |date=2018 |chapter-url=http://link.springer.com/10.1007/978-981-10-8222-1_6 |title=Asian Beekeeping in the 21st Century |pages=129–158 |editor-last=Chantawannakul |editor-first=Panuwan |place=Singapore |publisher=Springer Singapore |language=en |doi=10.1007/978-981-10-8222-1_6 |isbn=978-981-10-8221-4 |access-date=2023-02-04 |last2=Cao |first2=Lianfei |last3=Huang |first3=Shaokang |last4=Neumann |first4=Peter |last5=Hu |first5=Fuliang |editor2-last=Williams |editor2-first=Geoffrey |editor3-last=Neumann |editor3-first=Peter|chapter-url-access=subscription }}</ref><ref>{{Cite web |author-first1=Fuchsia|author-last1=Dunlop|date=8 July 2021 |title=Peking duck: the complex history of a Chinese classic |url=https://www.nationalgeographic.co.uk/travel/2021/07/peking-duck-the-complex-history-of-a-chinese-classic|access-date=4 February 2023 |website=National Geographic |language=en-gb}}</ref> A second layer of glaze of soy sauce, five-spice powder, and maltose is applied inside and out, and the duck is left to stand for 24 hours in a cool, dry place (or a refrigerator).<ref name=GL>{{cite web |title = Quanjude Roast Duck |publisher = Golden Lawyer |url = http://www.goldenlawyer.com/i/food/rostduck.htm |access-date = 14 September 2007 |archive-url = https://web.archive.org/web/20070531123447/http://www.goldenlawyer.com/i/food/rostduck.htm |archive-date = 31 May 2007}}</ref> It is then roast in an oven until the skin turns shiny brown.<ref>{{cite web |title = Beijing cuisine: Peking Duck Recipe (北京菜: 北京烤鴨) |publisher = Social Work Hong Kong |language = zh |date = 1 June 1970 |url = http://www.socialwork.com.hk/food/chinese/beijing/beijing2-6.htm |access-date = 12 September 2007 |archive-url = https://web.archive.org/web/20070610200900/http://www.socialwork.com.hk/food/chinese/beijing/beijing2-6.htm |archive-date = 10 June 2007}}</ref>
====India====
Duck meat is part of Indian cuisine, especially important in Northeast India, such as in the Assamese cuisine. Popular dishes include duck with white gourd, duck with laixak and duck with bamboo shoots.<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 pigeon are also cooked with banana blossoms.<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> ====Korea====
Oritang is a variety of ''guk'', Korean soup made with duck and various vegetables.{{sfn|Robinson|2007|p=71}}
==== Southeast Asia ==== In Bali, duck (''bebek'') is variously made into duck soup with banana stem (''jukut ares bebek''), duck parcels wrapped in banana leaf (''tum bebek''), minced with spices and coconut cream (''lawar''), or are smoked whole in one of Bali's best-known dishes (''bebek betutu'').{{sfn|Kruger|2014}}
Balut is a bird embryo boiled and eaten from the shell. It is sold as street food in the Philippines and around Southeast Asia.{{sfn|Fernandez|1994|p=22}}
Thai cusine includes a roast duck soup, with the meat shredded into a mixture of chicken stock, lime juice, hot chili, lemongrass, Thai basil and fish sauce.{{sfn|Kime|2017|p=170}}
===Europe===
====Britain====
According to Dorothy Hartley's ''Food in England'', although a chicken with green peas is traditional for Easter Sunday, duck with green peas takes its place for Whitsuntide. She says it is given a delicate sage and onion stuffing, and the roast bird is served with apple sauce, green peas and new potatoes, with possibly small pork sausages or hot boiled bacon served alongside.{{sfn|Hartley|1999|pp=192–193}}
In ''The Art of Cookery Made Plain and Easy'' (first published in 1747), Hannah Glasse printed a recipe for duck braised in broth or water with bacon and covered with lean beef, with the optional addition of chopped veal sweetbreads, truffles and oysters.{{sfn|Glasse|1747|p=41}} From the next century, Elizabeth David cites Lady Llanover's "Welsh Salt Duck": soaked in brine for three days and then poached slowly and served hot with white onion sauce.{{sfn|David|1986|p=297}}
Stobart comments, "Many British restaurants go in for a sloppy version of the French {{lang|fr|Caneton à l'orange}}, which too often means duck with a dollop of marmalade in the gravy".<ref name=s146/>
====France====
Duck plays a major role in French cuisine. Among the dishes traditionally made with it are:
{| class="wikitable plainrowheaders" style="text-align: left; margin-right: 0;" ! scope="col" |French ! scope="col" |English ! scope="col" |Contents ! scope="col" |Ref |- | {{lang|fr|A l'allemande}} | German style | Stuffed with white bread soaked in milk, mixed with the giblets, chopped parsley, salt and pepper, roasted, the pan juice deglazed with brown stock. Cucumber salad served separately. | <ref name=b411>{{harvnb|Bickel|1980|p=411}}</ref> |- | {{lang|fr|À l'alsacienne}} | Alsatian style | Braised, cut in pieces, dressed on sauerkraut cooked in white wine, garnished with small boiled potatoes, served with thick gravy. | <ref name=b410>{{harvnb|Bickel|1980|p=410}}</ref> |- | {{lang|fr|A l'ananas}} | With pineapple | Roast duck garnished with small pineapple slices slightly sautéed in butter, pan juice deglazed with pineapple juice and brandy, boiled up with thick veal gravy. | <ref name=b412/> |- | {{lang|fr|À l'ancienne}} | Ancient style | Braised, served with sauerkraut, sliced bacon, sliced sausage and glazed carrots. | <ref name=b410/> |- | {{lang|fr|À l'anglaise}} | English style | Stuffed with sage and onion, braised or roast. Gravy made with the pan juice. | <ref name=b411/> |- | {{lang|fr|À la badoise}} | Badois style | Braised with mirepoix, ham and mushroom trimmings in Rhine wine, dressed on sauerkraut. Sauce of stock boiled down with demi-glace with truffles and bacon. | <ref name=b410/> |- | {{lang|fr|À la Béarnaise}} | Bearnaise style | Simmered in white stock with bacon, carrots, turnips, cabbage, white and green beans. Served with Parmesan croutons. | <ref name=b410/> |- | {{lang|fr|Beaulieu}} | Beaulieu | Roast, garnished with olives, artichoke hearts and new potatoes; pan juice deglazed with Madeira and boiled down with demi-glace. | <ref name=b410/> |- | {{lang|fr|Bigarade}} | With bitter orange sauce | Rosted rare, deglazed with Seville orange sauce; breast cut into long thin slices and covered with the sauce. | <ref name=b410/> |- | {{lang|fr|Bouilli}} | Boiled | 1. Boiled in water with herbs and a larded onion, served with horseradish or onion sauce. <br />2. Stuffed with bread soaked in milk, mixed with the chopped liver, parsley, herbs and seasoning, wrapped in a cloth, boiled. | <ref name=b410/> |- | {{lang|fr|À la bordelaise}} | Bordeaux style | Roast, stuffed with bread soaked in milk, chopped liver, parsley, green olives, sautéed mushrooms, eggs and garlic. | <ref name=e872>{{harvnb|Escoffier|1907|p=872}}</ref> |- | {{lang|fr|À la bourguignonne}} | Burgundy style | Braised in red wine and light demi-glace, garnished with glazed button onions, fried button mushrooms and diced fried bacon. | <ref name=b410/> |- | {{lang|fr|Carmen (froid)}} | Carmen (cold) | Roast; when cold, breast and breast bone cut off, cavity filled with goose liver froth, sliced breast placed back into position, decorated with tangerine slices and red cherries, glazed with aspic jelly, | <ref name=b410/> |- | {{lang|fr|Aux cerises}} | With cherries | Rosted rare, deglazed with Madeira breast cut into long thin slices and covered with a cherry sauce. | <ref name=b410/> |- | {{lang|fr|Chipolata}} | Chipolata | Braised, garnished with small pork sausages and braised chestnuts; thickened gravy served separately. | <ref name=e872/> |- | {{lang|fr|Au chou}} | With cabbage | Cut in pieces, browned in butter, braised with cabbage, blanched and cut in quarters, and diced bacon. | <ref name=b410/> |- | {{lang|fr|Aux concombres}} | With cucumbers | Braised, garnished with cucumber balls simmered in butter and croutons fried in butter. | <ref name=b410/> |- |{{lang|fr|Confit de canard}} |Preserved duck |Duck portions, usually the legs, salted and slow cooked while completely submerged in duck fat. One cooked, stored away until wanted for a dish. |<ref>Koffmann, p. 216</ref>
|- | {{lang|fr|Duclair}} | Duclair | Stuffed with bread soaked in milk, mixed with chopped giblets and parsley, roasted, deglazed with red wine and orange juice, boiled up with demi-glace. | <ref name=b411/> |- | {{lang|fr|Farci a l'allemande}} | Stuffed, German style | Stuffed with apples, roasted, braised red cabbage, boiled potatoes and served with thick gravy. | <ref name=b413>{{harvnb|Bickel|1980|p=413}}</ref> |- | {{lang|fr|À la fermière}} | Farm style | Braised in white wine with light demi-glace, small slices of carrots, turnips, celery and onions, with green beans and green peas. | <ref name=b413/> |- | {{lang|fr|À la flamande}} | Flemish style | Braised, garnished with braised cabbage balls, bacon cooked with the cabbage, glazed carrots and turnips and slices of garlic sausage. | <ref name=b411/> |- |{{lang|fr|Galantine de caneton}} |Galantine of duckling |A whole boned duckling, flesh mixed with finely minced pork, truffles, brandy and foie gras, sewn up in the skin of the duck and cooked in the oven, resembling a long fat sausage with the bird's feet protruding at one end. |{{sfn|David|1986|p=58}} |- | {{lang|fr|A l'italienne}} | Italian style | Browned in butter, braised with calf's feet, onions, raw ham trimmings and bacon; sauce made of chopped mushrooms, parsley and chives sautéed in oil. | <ref name=b411/> |- | {{lang|fr|À la japonaise (cold)}} | Japanese style | Braised; when cold, coated with brown chaud-froid sauce, glazed with aspic jelly, garnished with small tangerines. | <ref name=b411/> |- | {{lang|fr|À la lyonnaise}} | Lyon style | Braised, garnished with glazed button onions and chestnuts. | <ref name=b411/> |- |{{lang|fr|Magret de canard}} |Duck breast
|Bird bred for its foie gras. Breasts widely used in various dishes |<ref>[https://www.dictionnaire-academie.fr/article/A9M0187 "Magret"], ''Dictionnaire de l'Académie française''. Retrieved 7 April 2026</ref> |- | {{lang|fr|Au Malaga (cold)}} | Malaga style | Braised with sliced onions and carrots in red wine and brown stock; when cold, breast sliced and put back into position, covered with brown chaud-froid sauce. | <ref name=b411/> |- | {{lang|fr|À la maltaise}} | Maltese style | Braised in white wine, light demi-glace and the juice of blood oranges with mirepoix; sauce mixed with blanched Julienne of blood oranges. | <ref name=b411/> |- | {{lang|fr|Marshall Robert (froid)}} | Marshall Robert (cold) | Roast; when cold, breast cut out and cut into thin slices, each slice spread with goose liver pâté, placed back into position, coated with brown sauce, served garnished with orange quarters. | <ref name=b411/> |- | {{lang|fr|À la menthe}} | With mint | Pot roast and deglazed with thick veal gravy with chopped mint. | <ref name=e872/> |- | {{lang|fr|À la moderne}} | Modern style | Cut into pieces, browned in butter, braised in Port wine and light demi-glace with chopped shallots and anchovies. | <ref name=b412>{{harvnb|Bickel|1980|p=412}}</ref> |- | {{lang|fr|Molière}} | Molière | Boned, stuffed with liver, pork sausage meat with chopped truffles; wrapped in a cloth and poached in duck stock. Served with Madeira sauce and sliced truffles. | <ref name=e873>{{harvnb|Escoffier|1907|p=873}}</ref> |- | {{lang|fr|Mousse de caneton}} | Mousse of duck | Boned, meat processed to a paste and mixed with egg whites and whipped cream, poached and served hot. | <ref name=b412/> |- |{{lang|fr|Caneton nantais à la choûcroute}} |Duckling with sauerkraut, Nantes style |Slowly braised in Rhine wine and veal stock, served with sauerkraut and braised salt pork. |<ref name=e872/> |- | {{lang|fr|Aux navets}} | With turnips | Braised in demi-glace, garnished with turnips sautéed in butter and cooked with the duck. | <ref name=e873/> |- | {{lang|fr|À la nivernaise}} | Nevers style | Braised, dressed with Nivernaise sauce (made of dry white wine, shallots, garlic, thyme, bay leaf, peppercorns and parsley) | <ref name=e873/> |- | {{lang|fr|À la normande}} | Normandy style | Browned, flambéd with Calvados, braised in stock and cider boiled down with cream, garnished with apple sautéed in butter. | <ref name=b412/> |- | {{lang|fr|À la nordique (cold)}} | Nordic style (cold) | Stuffed with goose liver forcemeat, braised, when cold coated with brown sauce, glazed with aspic jelly and served with Russian salad. | <ref name=b412/> |- | {{lang|fr|Aux olives}} | With olives | Braised in white wine and light demi-glace, olives added when nearly cooked, sauce flavoured with Madeira. | <ref name=e873/> |- | {{lang|fr|A l'orange}} | With orange | Braised in light demi-glace, sauce finished off with Seville orange juice and lemon juice; served with a fine julienne of orange peel, bordered with orange segments. | <ref>{{harvnb|Escoffier|1907|pp=873–874}}</ref> |- | {{lang|fr|Au porto}} | With port wine | Roasted very rare, breast cut in long thin slices and kept warm in chafing dish, deglazed with port and thick veal gravy, mixed with the juice crushed out of the carcase in a special duck press and poured over the breast. | <ref name=b412/> |- | {{lang|fr|Aux petits pois}} | With green peas | Roast; when more then half done, green peas, shredded lettuce, diced bacon, button onions and light demi-glace are added. | <ref>{{harvnb|Escoffier|1907|pp=874–875}}</ref> |- | {{lang|fr|À la provençale}} | Provence style | Cut into pieces, browned, simmered in white wine with diced tomatoes and garlic, anchovies, olives and sweet basil. | <ref name=b413/> |- | {{lang|fr|Aux raisins}} | With grapes | Braised in red wine and veal stock with thin orange peel. Served with rice pilaf and sautéed mushrooms. | <ref name=b411/> |- |{{lang|fr|Caneton rouennais à la presse}} |Pressed duckling Rouen style |The duckling is lightly roasted and the breasts are sliced into thin strips and seasoned. The rest of the carcase is put in a press to extract the juice, which is mixed with red wine and brandy, heated and poured on the strips of breast. |<ref>{{harvnb|Escoffier|1907|p=878}}</ref> |- | {{lang|fr|À la russe}} | Russian style | Braised; when nearly cooked, sliced pickled cucumbers are added. The stock is boiled down with sour cream. | <ref name=b413/> |- | {{lang|fr|À la savoyarde}} | Savoy style | 1. Braised with sliced onions, dressed on a potato and cheese gratin. 2. Browned with diced bacon and button onions, braised in brown stock, tomatoes concassées and sliced mushrooms. | <ref name=b413/> |- | {{lang|fr|À la sévillanne (froid)}} | Seville style (cold) | Boned, stuffed with half gratin and half mousseline forcemeat mixed with thick tomato puree and diced goose liver, wrapped in a cloth and poached in white stock. When cold, the breast cut into thin slices and put back into position, coated with brown sauce flavoured with sherry. Garnished with large olives stuffed with goose liver pâté. | <ref name=b413/> |- | {{lang|fr|Simone}} | Simone | Boned, stuffed with pork forcemeat mixed with diced truffles and braised lightly crushed chestnuts, browned, braised in champagne and veal stock. When nearly cooked, glazed button onions and small raw truffles are added. Morels in cream sauce are served separately. | <ref name=b413/> |- | {{lang|fr|Suprême de canard}} | Suprême of duck | Duck breast sautéed in butter. | <ref name=e875>{{harvnb|Escoffier|1907|p=875}}</ref> |- | {{lang|fr|En terrine}} | Potted | Stuffed with duck forcemeat mixed with goose liver and chopped shallots lightly fried in butter, cooked in tightly closed casserole dish. Served hot or cold. | <ref name=b412/> |}
====Italy====
Duck does not play a major part in the cuisine of Italy, but there are several original Venetian recipes for stuffed duck such as {{lang|it|anatra col pien}}, including in the stuffing veal, sausage, bread soaked in Marsala, bitter-almond biscuits and Parmesan cheese. While roasting, the bird is basted with wine and rosemary.<ref name=ocf/> Another traditional Venetian recipe marinates joints of wild duck in vinegar and water, and then browns them together with capers, anchovies, olives, rosemary and sage, to finish cooking slowly in white wine, lemon juice, and grappa.<ref name=r163>{{harvnb|Riley|2009|p=163}}</ref> {{lang|it|Anatra ripiena}} is another Venetian recipe for duck, sometimes boned, stuffed with a mixture of breadcrumbs soaked in milk {{lang|it|sopressa}} (a soft local salumi), the bird’s liver, parmesan, parsley, sage, rosemary, nutmeg and sometimes some tuna and roast.
{{lang|it|Anatra con le lenticchie}}, a Genoese dish, is cooked in wine in a casserole with celery, onion, carrot, garlic and bay leaves, and finished with some partly cooked lentils added towards the end of cooking.<ref name=r163/> A duck dish from Basilicata combines a bird braised with black olives, served with penne in a highly seasoned tomato sauce.{{sfn|Dalrymple|1985|pp=56–57}}
====Poland====
Duck dishes in Polish cuisine include {{lang|pl|Kaczka z jabłkami}} – roast duck stuffed with apples,{{sfn|Żerańska|1968|p=166}} and {{lang|pl|Dzika kaczka}} – wild duck braised with red cabbage and onions.{{sfn|Żerańska|1968|p=168}} Czernina is a Polish soup made with duck blood, broth and vinegar.{{sfn|Berlitz|1982|p=175}}
====Russia====
In Russian cuisine duck dishes include {{lang|ru|zharyenaya s vishnyami}}, {{lang|ru|zharyenaya s yablokami}}, and {{lang|ru|tushonnaya s gribami}} – respectively, roast with cherries, roast with baked apples and braised with mushrooms.{{sfn|Berlitz|1982|p=240}}
====Spain====
Davidson comments that although ducks are so valued in France, they are much less so in Spain: "Perhaps one reason is that the French roast duck for rather a short time (as the British do with wild duck) and eat it pink though not bloody ... whereas Spanish recipes advocate roasting a duck for 2 hours. They also say that the meat is dry and inferior to chicken, which is not surprising".<ref name=ocf/> Spanish recipes for ''braised'' duck include {{lang|es|Pato estufado}}, slowly cooked in white wine with onions and bay leaf.{{sfn|Berlitz|1982|p=205}}
===Near East===
Iranian cuisine includes {{lang|fa|Khoresht-e Fesenjan}}, described by the food writer Margaret Shaida as "that most aristocratic of all Persia's stews". It consists of a duck casseroled in duck stock with onions, minced walnuts and pomegranate juice or paste. It is customarily served with plain white rice, and may be garnished with meatballs made of minced lamb or veal.{{sfn|Shaida|1992|pp=126–127}}
{{lang|he|Barvaz be tapooz}} is a dish eaten in Israel of duck stuffed with oranges and then roast in a very hot oven. It is served with a sauce of white wine, light stock and orange juice.{{sfn|Ḳornfeld|1962|p=307}}
Sweet potatoes were introduced to Lebanon from Central Africa and have been absorbed into Lebanese cuisine. A local duck recipe braises the bird with carrots, celery and onion and serves it with a sweet-sour sauce of duck stock, honey and vinegar poured over the duck and the sweet potatoes which have been separately boiled and then sautéed.{{sfn|Ward|2003|p=82}}
{{lang|tk|Ördek dolmasi}} is a Turkish duck dish: the bird is braised in duck stock and then roast, stuffed with rice, pistachios, cinnamon, cloves and raisins.{{sfn|Algar|1999|pp=86–87}}
==Gallery== {{multiple image | caption_align=center | align = center | direction = horizontal | header_align = center | footer_align = left | image2 = Braised duck teochew.jpg | width2 =251 | alt2=Dish of braised duck | caption2 =Braised duck Teochew |image1=Duck-roasted.jpg |caption1=Whole roast duck with potatoes |alt1=Picture of roasting tray containing a whole roast duck surrounded by potatoes |width1=358}} {{multiple image | caption_align = center | align = center | direction = horizontal | header_align = center | footer_align = left | image1 = Kolmen nornan sorsaa.jpg | width1 = 249 | alt1 = Dish of cooked duck | caption1 = Kolmen nornan sorsa in Helsinki | image2 = Roast duck rice in Singapore.jpg | width2 = 140 | caption2 = Duck with rice in Singapore | alt2 = Plate of cooked duck with sauce, served on a bed of rice | image3 = SG Dian Xiao Er Roasted Duck with Chinese Angelica Herb.JPG | width3 = 141 | alt3 = Plate of roast duck in thick sauce | caption3 = Roast duck with Chinese angelica }}
==Nutrition and possible health risks==
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=Duck, domesticated, meat only, cooked, roasted - 0.5 duck USDA |website=Nutritionix.com}}</ref> 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.<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> Other such reports have followed.<ref>{{cite journal |last1=Dayan |first1=David B. |last2=Hanley |first2=Brenda J. |last3=Stiller|first3=Joshua|last4=Richter|first4=Wayne|last5=Gregg|first5=Ian D.|last6=Huck|first6=Nate R.|last7=Huang|first7=Min T.|last8=Nichols|first8=Theodore C.|last9=Spliethoff |first9=Henry M. |last10=Becker|first10=Jesse C.|last11=Murphy|first11=Lisa A.|last12=Schuler|first12=Krysten L. |date=February 1, 2025 |title=Environmental contaminants assessment for frequently harvested migratory waterfowl in the Northeast Atlantic flyway |url=https://www.sciencedirect.com/science/article/pii/S0048969725001081 |journal=Science of the Total Environment |volume=963 |doi=10.1016/j.scitotenv.2025.178474 |access-date=November 10, 2025|doi-access=free}}</ref><ref>{{cite web |last1=Hurley |first1=Scott|last2=Langfellow|first2=Tony |date=September 4, 2025 |title=Ducks in parts of Green Bay contaminated with PFAS and shouldn't be eaten, state warns |url=https://fox11online.com/sports/outdoors/duck-hunting-pfas-contamination-green-bay-waters-mallard-wood-consumption-advisories-wisconsin-dnr-dhs-forever-chemicals |website=WLUK-TV|access-date=November 10, 2025}}</ref>
== Duck egg ==
{{main|Eggs as food}}
=={{lang|fr|Foie gras}}==
{{main|Foie gras}}
==References==
{{Reflist}}
==Sources==
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== External links == {{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:Chinese cuisine Category:French cuisine Category:German cuisine Category:Italian cuisine Category:Poultry products Category:Poultry Category:Types of food Category:Vietnamese cuisine