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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.