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Ducks Unlimited Canada (DUC) is a Canadian non-profit environmental organization that works to conserve, create, restore and manage Canadian wetlands and associated uplands in order to provide healthy ecosystems that support North American waterfowl, other wildlife and people. [1]
Roast goose is traditionally popular and remains a common main dish in Hong Kong. [5] [10] Roast goose, as served in Hong Kong, especially in the city of Sham Tseng [11] [12] is similar [clarification needed] to its counterpart in the neighboring Guangdong Province of southern China. Some restaurants offer a similarly prepared roast duck ...
American black duck Long-tailed duck. Order: Anseriformes Family: Anatidae Anatidae includes the ducks and most duck-like waterfowl, such as geese and swans. These birds are adapted to an aquatic existence with webbed feet, bills which are flattened to a greater or lesser extent, and feathers that are excellent at shedding water due to special oils.
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Braised duck, Teochew style A duck dish at the Viking Restaurant Harald in Helsinki, Finland Duck roasted with Chinese angelica. In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world.
Although Peking duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation – using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin – was originally reserved for the imperial families.
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