Duck (Spanish: pato, French: canard, German: Ente, Greek: πάπια, Chinese: 鴨) wild or domesticated web-footed swimming birds of the family Anatidae.
Ducks are generally divided into two varieties, surface feeders who 'dabble' on the surface and bottom feeders who dive to the bottom of the body of water they reside on to feed there.
Ducks as food
Ducks are frequently hunted and raised as livestock for their meat. Since ducks are cleaner animals in general than chickens their meat is much less likely to be infected with salmonella and as a result their meat can be served rare (like steak). It is much more aromatic and fatty than the meat of the chicken, and is preferred as an alternative by those who can afford it. A common analogy to describe the flavor of duck is that "duck is to chicken as lamb is to beef." Duck is common in cuisines throughout the world, notably the cuisines of France (such as in duck confit), China (in Peking duck), Burma, Vietnam, Thailand (in curries), Cambodia. The French often use duck fat in their cooking where British or American cuisine would call for lard (which is pork fat).