Duck

Duck
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: 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).