Changes

==Entymology==

==Entymology==

The word "duck" has its origins in 14th century Old English, with the word ''dūce'' being used to describe the action of lowering one's head or body to avoid something, such as a blow.  This evolved into the Middle English word ''douken'', which in turn became the word used today<ref>http://www.merriam-webster.com/dictionary/duck</ref>. The word also describes the actions of many of the birds themselves, as they suddenly dip their heads into the water when searching for food, leaving their rear parts upended above the water's surface.

The word "duck" has its origins in 14th century Old English, with the word ''dūce'' being used to describe the action of lowering one's head or body to avoid something, such as a blow.  This evolved into the Middle English word ''douken'', which in turn became the word used today.<ref>http://www.merriam-webster.com/dictionary/duck</ref>  The word also describes the actions of many of the birds themselves, as they suddenly dip their heads into the water when searching for food, leaving their rear parts upended above the water's surface.

==Description==

==Description==

Ducks are frequently [[hunt]]ed and raised as [[livestock]] for their meat. Since ducks are cleaner animals in general than [[chicken]]s 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).

Ducks are frequently [[hunt]]ed and raised as [[livestock]] for their meat. Since ducks are cleaner animals in general than [[chicken]]s 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).

==See Also==

==See also==

* [[Goose]], [[Chicken]]

* [[Goose]], [[Chicken]]

* [[Hunting]] with:

* [[Hunting]] with: