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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.
American Pekin flock. The Pekin or White Pekin is an American breed of domestic duck, raised primarily for meat. [6] [7] It derives from birds brought to the United States from China in the nineteenth century, [8] and is now bred in many parts of the world. [6]
The mallard duck (Anas platyrhynchus), also known as the "Pateros duck", is often used to make balut. [2] [3] Balut is a renowned dish due to its different developmental stages; some people prefer it when the duck embryo is still largely liquid, while others prefer it when it is more mature and has a chewier texture. A combination of savory ...
The Cayuga is a meat-type duck. In the second half of the nineteenth century it became the principal duck breed reared for meat in the United States. [8]: 70 From about 1890 it began to be displaced by the American Pekin, which did not have the black pinfeathers of the Cayuga and so was easier to pluck and clean for sale. [9]: 184
In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae, which also includes ducks and swans. The family has a cosmopolitan distribution, and various wild species and domesticated breeds are used culinarily in multiple cuisines. There is evidence as early as 2500 BC of deliberate fattening of domesticated ...
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Aylesbury ducks fatten quickly and by eight weeks after hatching weigh up to 5 pounds (2.3 kg), large enough to eat but still young and extremely tender. [10] Consequently, their meat came onto the market from February onwards, after the close of the game season but before the earliest spring chickens were on sale. [6]
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