Overview

Anatidae is the biological family of birds that includes ducks, geese, and swans. These waterfowl are found on every continent except Antarctica and have been a food source for humans across cultures for millennia. The meat is generally darker and richer than chicken, with a distinct flavor that varies by species, diet, and fat content.

Origin and history

Anatidae species have a cosmopolitan distribution and have been hunted and domesticated since ancient times. The mallard (Anas platyrhynchos) is the ancestor of most domestic duck breeds, with evidence of domestication in Southeast Asia as early as 2000 BCE [1]. Geese were domesticated in Egypt and parts of Europe around 3000 BCE, and swans were historically reserved for royalty in parts of Europe and Asia. In Mesoamerica, the Muscovy duck (Cairina moschata) is believed to have been domesticated by pre-Columbian peoples, making it one of the few waterfowl species domesticated in the Americas.

Varieties and aliases

  • Duck (domestic breeds, primarily descended from mallard and Muscovy)
  • Goose (domestic breeds, primarily descended from greylag goose and swan goose)
  • Swan (rarely consumed today; historically eaten in Europe and East Asia)
  • Mallard (wild duck, widely hunted)
  • Muscovy duck (Cairina moschata, domesticated in the Americas)
  • Pekin duck (most common domestic duck breed globally)
  • Moulard duck (a hybrid of Pekin and Muscovy, used for foie gras)

Culinary uses

Duck and goose are prepared in a wide range of culinary traditions. Duck is commonly roasted, confit (slow-cooked in its own fat), or used in stir-fries and soups. Pekin duck is the basis for Peking duck, a signature dish of Beijing cuisine where the skin is crisped and served with pancakes, hoisin sauce, and scallions. In French cuisine, duck is used for magret (breast fillet), confit de canard, and foie gras. Goose is traditionally roasted for festive meals in Northern and Eastern Europe, such as German Weihnachtsgans (Christmas goose). In Mexican cuisine, duck (pato) appears in dishes like pato en mole, pipián de pato, and tamales de pato, particularly in the states of Michoacán and Yucatán. The fat rendered from both duck and goose is prized for cooking, especially for roasting potatoes.

Cross-cuisine context

Anatidae meat occupies a position between everyday poultry (chicken, turkey) and game meats. In Mexican cuisine, duck is less common than chicken or turkey but appears in regional specialties, especially in Yucatán (pato en escabeche) and Michoacán (mole de pato). In East Asian cuisines, duck is a centerpiece protein: Cantonese roast duck, Thai gaeng phed ped yang (red curry with roast duck), and Japanese kamo nanban (duck soba). In Persian cuisine, duck (ordak) is sometimes used in khoresh (stews) or grilled. In Korean cuisine, duck (ori) is used in ori-bokkeum (stir-fried duck) and samgye-tang-style duck soups.

Notes for cooks

  • Duck and goose meat is darker and fattier than chicken. Score the skin before roasting to render fat and achieve crispness.
  • Duck fat is a prized cooking medium with a high smoke point (around 375°F / 190°C). It can be stored refrigerated for months.
  • Wild duck has a stronger, more gamey flavor than domestic duck. Soaking in buttermilk or brine can mellow the flavor.