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Duck (food)
Duck (aka duckling) refers to the meat of several species of bird in the family Anatidae, found in both fresh and salt water; a species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many parts of the world. Duck is eaten in various cuisines around the world.
== Types of ducks ==
The most common duck meat consumed in the United States is the Pekin duck. Because most commercially raised Pekins come from Long Island, New York, Pekins are also sometimes called "Long Island" ducks, despite being of Chinese origin. Some specialty breeds have become more popular in recent years, notably the Muscovy duck, and the mulard duck (a sterile hybrid of Pekins and Muscovies). Unlike most other domesticated ducks, Muscovy ducks are not descended from mallards.
Duck is particularly predominant in the Chinese cuisine — a popular dish is Peking duck, which is made from the Pekin duck. They are commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a tortilla-like pancake made of flour and water or a soft, risen bun known as gebao (割包).
According to the USDA, nearly 26 million ducks were eaten in the U.S. in 2004.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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