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A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.

A variety of egg that comes from a duck, which is typically raised for its meat and feathers. A duck egg is similar to a chicken egg with a few differences.

Unlike the term implies, this food is not referring to a duck but instead a dried fish. Bombay Duck is a salted and dried lizard fish (Harpondon nehereus), native to the Indian Ocean, that is translucent in appearance and a common food in India.

A utensil used to remove juices from the meat and carcass of a whole duck after it has been cooked. The juices are used to season the slices when served.

A sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork.

A type of cooking fat that is often sought by chefs desiring to add a rich flavor to a variety of foods.

A traditional French delicacy (translated it means "fat or fatty liver") that consists of a fattened goose or duck liver that is marinated several times before being served either baked or baked and chilled.

A combination of turkey, duck and chicken meat (thus the name), that are layered together and rolled into a poultry roast.

A generic name given to domestic chicken, duck, or turkey. Poultry is another name used to describe the same group of domestically raised birds used for food.

An Asian delicacy that consists of a whole egg containing a duck or chicken fetus. Unlike a traditional egg that has not been fertilized which contains only the white and a yolk, Balut is an egg that has matured for approximately 17 to 21 days so the embryo of the chick begins to form within the shell.

Similar to a turducken, this food is a combination of four meats, ostrich, turkey duck, and chicken that are layered together and rolled into a poultry roast.

A hearty meat stew originating in southern France, that consists of a confit (most often duck, goose, or pork) that is combined with white beans, vegetables, and potatoes, placed in a pot, and slowly cooked to blend all of the flavorful ingredients.

1) In reference to poultry, the drumstick is the lower, meaty leg portion of the bird, such as a chicken, turkey or duck, which exists from the knee joint down to almost the foot.

A type of game bird, common in cooler climates, that is similar in size to a small duck or pheasant....

A highly spiced, spreadable meat paste traditionally made of pork, goose or duck, but also fish and rabbit.

A name that refers to birds raised domestically for the purpose of human consumption, such as chicken, turkey, duck, goose, Rock Cornish hen, and pheasant.

A thick, sweet-and-sour Chinese sauce, which is used as a condiment for Asian foods. It is made from a combination of dried plums and apricots, vinegar, sugar, and spices, which provide a sweet tangy and somewhat spicy flavor to foods.

Most notably known as "Cabernet Franc". A grape varietal, used in the production of red wine, originating in the Loire Region of France.

Most notably known as "Cabernet Franc". A grape varietal, used in the production of red wine, originating in the Loire Region of France.

Most notably known as Cabernet Franc. A grape varietal used in the production of red wine, originating in the Loire Region of France.