Duck

Duck is a type of waterfowl highly valued in gastronomy for its tasty and juicy meat, which has a more intense and characteristic flavor compared to common white meats like chicken or turkey. This bird is raised in both natural environments and on farms and is used in a wide variety of traditional and modern recipes.

The origin of duck as a food dates back thousands of years, with records of its domestication in Asia and Europe. Today, it is farmed in many parts of the world, especially in countries like France, China, and Mexico, where duck meat is an essential part of the local cuisine.

Regarding its properties, duck meat is rich in high-quality proteins and contains a good amount of healthy fats, especially monounsaturated and polyunsaturated fatty acids. It also provides B-complex vitamins, iron, and zinc, which are important minerals for the body. Due to its fat content, it is advisable to cook it in ways that reduce the fat, such as roasting or grilling.

In different regions of Latin America, duck has various synonyms or colloquial names that may vary, although it is generally known simply as "duck." However, in some countries, it is common to refer to it with local names or variants like "creole duck" to distinguish it from wild or farmed species.

In summary, duck is a versatile ingredient in the kitchen, used in stews, braises, confit, as well as in baked or grilled preparations, providing a unique flavor and a distinctive texture to dishes.