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Duck is the common name for a large number of species in the Anatidae family of birds, which also includes swans and geese. The ducks are divided among several subfamilies in the Anatidae family; they do not represent a monophyletic group (the group of all descendants of a single common ancestral species) but a form taxon, since swans and geese are not considered ducks. Ducks are mostly aquatic birds, mostly smaller than the swans and geese, and may be found in both fresh water and sea water.
In the food context, duck is a type of poultry that is known for its rich, gamey flavor and tender meat. It is used in a variety of dishes in many different cuisines. Here are some examples of how duck is used in cooking:
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Roast duck: Whole duck that is roasted in the oven with herbs and spices.
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Duck confit: Duck legs that are salted, seasoned, and slowly cooked in their own fat until tender and flavorful.
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Duck breast: The meat from the breast of a duck that is often pan-seared or grilled and served medium-rare.
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Duck ragu: A pasta sauce made with duck meat, tomatoes, and vegetables.
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Peking duck: A Chinese dish made with roasted duck that is often served with pancakes, scallions, and hoisin sauce.
Similar ingredients to duck include:
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Chicken: Another type of poultry that is often used in similar dishes.
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Turkey: A larger bird that can be used in place of duck in some recipes.
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Quail: A smaller bird that is often roasted or grilled.
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Game meats: Other game meats like venison, elk, and bison can have similar rich, gamey flavors and are often used in hearty dishes.
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Beef: Beef can be used in place of duck in some recipes, such as stews or casseroles.
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