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The Tlingit of Alaska believe that loon cries forecast rain. Gaǥeit is named after the common loon (kagit). [42] The common loon is the provincial bird of Ontario and is depicted on the Canadian one-dollar coin, which has come to be known affectionately as the "loonie". [43] The common loon is the official state bird of Minnesota. [44]
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.
Gaviiformes (/ ˈ ɡ æ v i. ɪ f ɔːr m iː z /) is an order of aquatic birds containing the loons or divers and their closest extinct relatives. Modern gaviiformes are found in many parts of North America and northern Eurasia (Europe, Asia and debatably Africa), though prehistoric species were more widespread.
The common loon or great northern diver (Gavia immer) is a large member of the loon, or diver, family of birds. Breeding adults have a plumage that includes a broad black head and neck with a greenish, purplish, or bluish sheen, blackish or blackish-grey upperparts, and pure white underparts except some black on the undertail coverts and vent.
Vegavis was the size of a mallard but did not have a bill like a duck. It instead had a spear-shaped beak like a loon. Its skeletal structure indicates that it dove for its dinner.
A duckling is a young duck in downy plumage [1] or baby duck, [2] but in the food trade a young domestic duck which has just reached adult size and bulk and its meat is still fully tender, is sometimes labelled as a duckling. A male is called a drake and the female is called a duck, or in ornithology a hen. [3] [4] Male mallard. Wood ducks.
Have no fear meat-eaters, we've gathered the best and worst meats you can find so you'll be better prepared for dinner. Check out the slideshow above for the 10 best and worst meats to eat. More food:
Cracklings (American English), crackling (British English), [1] also known as scratchings, are the solid material that remains after rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat. It is often eaten as a snack food or made into animal feed. It is also used in cooking.