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The White Muscovy and the Pekin are the two most common purebred, commercially farmed ducks. Hybrids of the two are hardier and calmer, in addition to exhibiting natural hybrid vigor. [2] The incubation period of the hybrid eggs is between the mallard and Muscovy, with an average of 32 days. About half of the eggs hatch into mulard ducks.
The mallard itself is the ancestor of most domestic ducks, and its naturally evolved wild gene pool gets genetically polluted in turn by the domestic and feral populations. [ 122 ] Over time, a continuum of hybrids ranging between almost typical examples of either species develop; the speciation process is beginning to reverse itself. [ 123 ]
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The Muscovy is commonly reared for meat. [4]: 78 Mulards from the crossing of a Muscovy duck (Cairina moschata) and a wild-type mallard (Anas platyrhynchos)In commercial production, it is often crossed with a mallard-derived domestic duck such as the Rouen or Pekin to produce the hybrid known as a mulard.
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Duck breast topped with foie gras. 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.
They can be distinguished from most ducks on size, shape, and the speculum. Separation from female common teal is problematic. In non-breeding (eclipse) plumage, the drake looks more like the female. It is a common duck of sheltered wetlands, such as taiga bogs, and usually feeds by dabbling for plant food or grazing. It nests on the ground ...
Including the Mexican duck in the mallard is a relic from the usual practice of much of the mid-late 20th century, when all North American "mallardines" as well as the Hawaiian and Laysan ducks were included in the mallard proper as subspecies.