Difference between revisions of "Duck"
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{{Taxonomy|image = Duck.jpg|kingdom = Animalia|phylum = Chordata|subphylum = Vertebrata|class = Aves|order = Anseriformes|suborder = |family = Anatidae| }} | {{Taxonomy|image = Duck.jpg|kingdom = Animalia|phylum = Chordata|subphylum = Vertebrata|class = Aves|order = Anseriformes|suborder = |family = Anatidae| }} | ||
| − | '''Duck''' (Spanish: | + | '''Duck''' (Spanish: potato, French: canard, German: Ente, Greek: πάπια) wild or domesticated web-footed swimming [[birds]] of the family Anatidae. |
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| + | Ducks are generally divided into two varieties, surface feeders who 'dabble' in the water, and bottom feeders who 'dabble' in homosexual deviancy | ||
==Ducks as food== | ==Ducks as food== | ||
| − | 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 | + | 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 confetti), [[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 [[larger]] (which is pork fat). |
[[Category:Birds]] | [[Category:Birds]] | ||
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[[Category:Livestock]] | [[Category:Livestock]] | ||
[[Category:Meat]] | [[Category:Meat]] | ||
| + | [[category:Homosexuality]] | ||
Revision as of 22:14, May 21, 2010
| Duck | |
|---|---|
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| Scientific classification | |
| Kingdom Information | |
| Kingdom | Animalia |
| Phylum Information | |
| Phylum | Chordata |
| Sub-phylum | Vertebrata |
| Class Information | |
| Class | Aves |
| Order Information | |
| Order | Anseriformes |
| Family Information | |
| Family | Anatidae |
| Population statistics | |
Duck (Spanish: potato, French: canard, German: Ente, Greek: πάπια) wild or domesticated web-footed swimming birds of the family Anatidae.
Ducks are generally divided into two varieties, surface feeders who 'dabble' in the water, and bottom feeders who 'dabble' in homosexual deviancy
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 confetti), 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 larger (which is pork fat).