Duck as food

Meat from 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.

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