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

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 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 type of kitchen utensil that can be used to heat cooking oils (fats) so foods can be completely covered in hot oil to be fry cooked, also referred to as "deep fat fried".

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.

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

A food product produced from poultry that is used as both an ingredient and a main dish for baked foods.