Duck

Duck is a traditional poultry with significantly richer and more flavorful meat than chicken or turkey. The meat is darker, juicy, and intensely flavored, pairing well with robust accompaniments such as braised cabbage, dumplings, or roasted root vegetables. In Central European cuisine, roast duck is a classic Sunday dish. The skin becomes wonderfully crispy during roasting. Duck fat, rendered during cooking, is a prized ingredient in gourmet cooking. Duck is also widely celebrated in Asian cuisines, most notably in the form of Peking duck.