Duck

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Duck is a type of waterfowl that is commonly eaten as a source of meat. There are many different species of ducks, but the ones that are most commonly raised for food include the mallard, pekin, and muscovy ducks.

Duck meat is darker and fattier than chicken or turkey, which gives it a rich and flavorful taste. It is often cooked using methods that allow the fat to render out, such as roasting or confit. Duck is also commonly used in Asian cuisine, where it is often stir-fried or used in soups and stews.

Duck fat is also considered a delicacy and is often used as a cooking fat or as a finishing oil for dishes. It has a high smoke point and a rich, buttery flavor that is perfect for roasting vegetables or frying potatoes.

When preparing duck, it is important to score the skin before cooking in order to allow the fat to render out and the skin to become crispy. Duck is typically cooked to an internal temperature of 135-140°F for medium-rare.

Duck is also a good source of protein, iron, and B vitamins. However, it is higher in fat and calories than chicken or turkey, so it should be eaten in moderation as part of a balanced diet.

I hope this information is helpful in learning about duck. Let me know if you have any other questions!