Duck

Duck as a food comes from several bird species in the family Anatidae found in both fresh and salt water, eaten in both domesticated and wild forms, and is a calorie-dense food high in fat, protein and iron. Preparation varies widely by cuisine: Chinese Peking duck removes the tail's oil glands and inflates the bird to separate skin from flesh for a crisper result, French cooking braises, roasts and confits it in numerous ways, and wild duck is usually served rare, with cooking times varying by species. It is prominent in Asian, African and European cooking, most famously as Peking duck in China, used especially in northeast India, prepared in soups and curries across Southeast Asia, and well known in British, Polish and Russian cuisine, while it is less central to Italian and Spanish cooking. Its meat is very high in cholesterol, fat, particularly saturated fat, protein and iron, and wild birds carry some risk of contamination from polluted rivers; duck has been hunted for thousands of years and domesticated and bred for more than two thousand.