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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 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 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.

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

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.