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The mallard (/ ˈ m æ l ɑːr d, ˈ m æ l ər d /) or wild duck (Anas platyrhynchos) is a dabbling duck that breeds throughout the temperate and subtropical Americas, Eurasia, and North Africa. It has been introduced to New Zealand, Australia, Peru, Brazil, Uruguay, Argentina, Chile, Colombia, the Falkland Islands, and South Africa.
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.
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 mottled duck (Anas fulvigula) [note 1] or mottled mallard is a medium-sized species of dabbling duck. It is intermediate in appearance between the female mallard and the American black duck . It is closely related to those species , and is sometimes erroneously considered a subspecies of the former.
The Hawaiian duck was extirpated on all other islands, but was subsequently reestablished on Oʻahu, Hawaiʻi, and Maui through release of captive-reared birds. However, all the Hawaiian ducks in the reestablished populations have bred with feral mallard ducks and have produced hybrid offspring that are fully fertile; [21] consequently, "pure ...
A wild mallard weighs some 1.1 kg (2.4 lb), but large breeds like the Aylesbury may weigh 4.6 kg (10 lb) (and hybrids even more), while small breeds like the Appleyard may be only 0.7 kg (1.5 lb). Those breeds are raised for meat and eggs, [ 2 ] while other breeds are purely ornamental, having been selected for their crests, tufts, or striking ...
Pecten along the bill Mallard duckling preening. Ducks eat food sources such as grasses, aquatic plants, fish, insects, small amphibians, worms, and small molluscs. Dabbling ducks feed on the surface of water or on land, or as deep as they can reach by up-ending without completely submerging. [24]
The 40–60% of eggs that are fertile result in birds raised only for their meat or for production of foie gras: they grow fast like mallard-derived breeds, but to a large size like Muscovy ducks. Conversely, though crossing mallard-derived drakes with Muscovy hens is possible, the offspring are neither desirable for meat nor for egg production.
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