"and mines of that area. Faggots are also known as ""ducks"" in Yorkshire, Lincolnshire, and Lancashire, often as ""savoury ducks"". The first use of the term in print was in the ""Manchester Courier and Lancashire General Advertiser"" of Saturday 3 June 1843, a news report of a gluttonous man who ate twenty of them. The first use of the term in print, as cited in the ""Oxford English Dictionary"", dates from 1851, in a piece by Henry Mayhew in which he describes a dish identical to the modern product with chopped liver and lights in an outer wrapper of caul."
"advanced notice. Crispy aromatic duck (香酥鴨 xiang su ya) is a similar dish to Peking duck. It is very popular in the United Kingdom, where it was created in the latter half of the twentieth century. The duck is first marinated with spices, then steamed until tender, and finally deep fried until crispy. The meat has less fat and is drier and crispier compared to that of Peking Duck. Crispy aromatic duck can also be seen in the United States, usually served with buns rather than pancakes. In Germany, some Asian fusion restaurants also serve crispy aromatic duck (""Knusprige Ente""),"
"have stronger-tasting meat—sometimes compared to roasted beef—than the usual domestic ducks which are descendants of the mallard (""Anas platyrhynchos""). The meat is lean when compared to the fatty meat of mallard-derived ducks, its leanness and tenderness being often compared to veal. Muscovy ducks are also less noisy, and sometimes marketed as a ""quackless"" duck; even though they are not completely silent, they don't actually quack (except in cases of extreme stress). The carcass of a Muscovy duck is also much heavier than most other domestic ducks, which makes it ideal for the dinner table. Domestic Muscovy ducks are typically somewhat"
"Duck sauce Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at Chinese-American restaurants, it is used as a dip for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken, fish, or with rice or noodles. It is often provided in single-serving packets along with soy sauce, mustard, hot sauce or red chili powder. It may be used as a glaze on foods, such as poultry. Despite its name the sauce is not prepared using duck meat. It is made of"
"bones of ducks with vegetables. The cooked Peking Duck is traditionally carved in front of the diners and served in three stages. First, the duck skin is served with sugar and garlic sauce as dip. The skin tastes better while remaining warm, but it will cool down fast. The meat is then served with steamed pancakes (), spring onions and sweet bean sauce. Several vegetable dishes are provided to accompany the meat, typically cucumber sticks. Some restaurants offer watermelon radish sticks as alternative. The diners spread sauce over the pancake. Traditionally, the pancake is wrapped around the meat and spring"
"Peking duck Peking duck is a dish from Beijing (Peking) that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces (like"
"a popular dish is Peking duck, which is made from the Pekin duck. Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small spring pancake made of flour and water or a soft, risen bun known as gua bao (割包). The Pekin duck is also the most common duck meat consumed in the United States, and according to the USDA, nearly 26 million ducks were eaten in the U.S. in 2004. Because most commercially raised Pekins come from Long Island, New York, Pekins are also sometimes called ""Long Island"" ducks, despite being of Chinese origin."
"Pressed duck Pressed duck () is a traditional French dish. The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair. Since the 19th century, it has also been a specialty of the Tour d'Argent restaurant in Paris where it is formally known as the ""Caneton Tour d'Argent"" (Tour d'Argent duckling). It consists of various parts of a duck served in a sauce of its blood and bone marrow, which is extracted by way of a press. It has been considered ""the height of elegance."" First, a duck (preferably young and"
"stomach. The main ingredient, vermicelli, is made of sweet potato. It is smooth, soft, waxy and tasty. Other key ingredients are duck blood, dried fried tofu, dried small shrimps, duck gizzards, duck intestines, and duck livers. Furthermore, salt, shallots, gingers, sesame oil and caraway make this delicacy tastier. The soup coupled with various ingredients has visual appeal and is aromatic and flavorful. Duck blood and vermicelli soup Duck blood and vermicelli soup () is a traditional delicacy of Nanjing, capital of Jiangsu province, and is also eaten in other regions of China. A similar dish is also eaten in Poland,"
"other duck dishes are centered on Yudong Alley in Buk-gu (Northern District). Ori-tang Oritang (오리탕) is a variety of ""guk"", Korean soup or stew made by slowly simmering duck and various vegetables. ""Ori"" means ""duck"" and ""tang"" is another name for ""guk"" in Korean. While its recipe depends on region and taste, the soup is generally in a form of a clear soup. Some variants can contain chili pepper powder to make the soup spicy like ""maeuntang"" (spicy fish soup) or roasted perilla seeds to thicken the dish. ""Oritang"" is a local specialty of Gyeonggi Province and South Jeolla Province,"
"is a Vietnamese interpretation of the dish, with additional spices and aromatics. In the 1965 film ""That Funny Feeling"", Joan (Sandra Dee) attempts to cook duck à l'orange for Tom (Bobby Darin), after he tells her it's his favorite dish. She and her roommate Audrey (Nita Talbot), successfully cook it until Audrey's lit cigarette catches the alcohol soaked duck on fire. Joan ends up having to order one from a restaurant and tries to pass it off as her own. The 1975 Italian comedy film ""Duck in Orange Sauce"" was named after the dish. It is referenced in the 1995"
"ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. Internal organs such as heart and kidneys may also be eaten; the liver in particular is often used as a substitute for goose liver in foie gras. Duck is particularly predominant in the Chinese cuisine —"
"Duck confit Duck confit ( ) is a French dish made with the whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure. Duck confit is considered one of the finest French dishes. While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a"
"Nanjing Salted Duck Nanjing Salted Duck () is a local duck dish from Nanjing, China. The history of the dish goes back hundreds of years, possibly to the 14th century, but it grew more famous during the Qing Dynasty. The tender white duckmeat has some fat but is not greasy, and in presentation the dish is fragrant and often crispy. Nanjing Salted Duck prepared shortly before or after mid-Autumn is reputed to taste the best, because of duck production during the sweet osmanthus blooming season (osmanthus may be added to the spice mixture particularly in those months). Sometimes the seasonal"
"Some specialty breeds have become more popular in recent years, notably the Muscovy duck, and the mulard duck (a sterile hybrid of Pekins and Muscovies). Unlike most other domesticated ducks, Muscovy ducks are not descended from mallards. Duck is used in a variety of dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin. Some dishes use parts of the duck as an ingredient along with other ingredients. Notable duck dishes include: Ducks caught in the wild may be contaminated from pollution of rivers and other bodies"
"sometimes also labeled as Peking Duck (""Peking-Ente"", also ""Pekingente""). The duck is marinated with spices and deep-fried, served together with stir-fried vegetables (""Wokgemüse"") over fried noodles or with rice. Old Beijing Roast Duck in Vancouver Peking duck Peking duck is a dish from Beijing (Peking) that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted"
"symbol. Since ancient times, the duck has been eaten as food. Usually only the breast and thigh meat is eaten. It does not need to be hung before preparation, and is often braised or roasted, sometimes flavoured with bitter orange or with port. Peking duck is a dish of roast duck from Beijing, China that has been prepared since medieval times. It is today traditionally served with spring pancakes, spring onions and sweet bean sauce. Domestic duck Domestic ducks are ducks that are raised for meat, eggs and down. Many ducks are also kept for show, as pets, or for"
"duck innards (gizzards, for example) and duck meat are put in a shallow dish along with a sprinkling of crushed peanuts and chopped herbs such as Vietnamese coriander, mint, etc. The blood and fish sauce mixture is then diluted with some watery broth left from cooking the meat and/or gizzards to promote blood coagulation, then quickly poured into the prepared meat dish. After the blood has set, the finished dish resembles a pizza. The finished dish can be kept cooled in the refrigerator, which allows the blood to maintain its coagulated state, when immediate consumption is not called for right"
"before serving. The meat can be cut into portion sizes before or after the second steaming, but should already be portion sized at the time it is deep-fried so that it can be served immediately afterward. Cantonese pressed duck is also called Chinese pressed duck, steamed deep-fried pressed duck, and Wor Shu duck/Wor Shu Op. Pressed duck Pressed duck () is a traditional French dish. The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair. Since the 19th century, it has also been a specialty of the Tour d'Argent restaurant"
"Duck as food In food terminology, duck or duckling (when meat comes from a juvenile duck) refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water. One species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. Duck is eaten in various cuisines around the world. Magret refers specifically to the breast of a mulard or Muscovy (or Barbary) duck that has been force fed to produce foie gras. Duck meat is derived primarily from the breasts and legs of"
"""Sucuklu yumurta"" is a simple dish of fried eggs cooked together with sujuk, but sujuk may also be added to other egg dishes like ""menemen"" (which is similar to shakshouka but with scrambled eggs instead of poached). Sujuk can be added to many dishes including fava bean stew (""kuru fasulye""), filled phyllo dough pastries (""burek"") and as a topping for pizza or ""pide"". Sujuk Sujuk is a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia. The Turkish name ""sucuk"" (ultimately from ) has been adopted largely unmodified by other languages in the"
"Soup's On Soup's On is a 1948 Donald Duck animated short film directed by Jack Hannah, produced in Technicolor by Walt Disney Productions and released to theaters by RKO Radio Pictures. Donald prepares a turkey dinner, while his nephews play Apaches. Donald says Calling dinner when he thinks his nephews didn't hear him. He repeats when they come and fight for turkey. The nephews were covered in mud so Donald send them to take a bath. They pretend they're bathing while Donald's proud of them. But Louie still has his hands dirty, so Donald found out they pretended to bathe"
"Sujuk Sujuk is a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia. The Turkish name ""sucuk"" (ultimately from ) has been adopted largely unmodified by other languages in the region, including ; ; , ""suǰux""; , ""sudzhuk""; , ""sutzúki""; Macedonian: ""суџук"", ""sudžuk""; ; , ""sudzhuk""; Serbian/Croatian/Bosnian ""sudžuk"" /""cyџyk"". Cognate names are also present in other Turkic languages, e.g. , ""shujyq""; , ""chuchuk"". There was considerable variety in sausage preparation during the Middle Ages; though offal was never used in Ottoman sausages, it was a common ingredient in the many varieties of sausage"
"Duck rice Duck rice () is a meat dish usually consumed by the Chinese community, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, Teochew boneless duck rice is a similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease"
"until they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit is called ""pommes de terre à la sarladaise"". Another accompaniment is red cabbage slow-braised with apples and red wine. Duck confit is also a traditional ingredient in many versions of cassoulet. Duck confit Duck confit ( ) is a French dish made with the whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the"
"onion, then eaten by hand. Cucumber sticks are eaten as refreshment between Peking Duck rolls, but can also be rolled in the pancake. The remaining duck (鸭架) can be cooked in three ways. The traditional way is to be cooked into a broth. The meat together with bones can also be stir-fried with sweet bean sauce, or rapidly sautéed and served with salt and Sichuan pepper (椒鹽). Otherwise, they are packed up to be taken home by the customers. Whole Peking Ducks can be ordered as takeaways. The ducks can be reheated at home with an oven, grill or boiling"
"soft in contrast to the crispness of shortcrust pastry, which makes it ideal for certain sweet and savoury dishes. Suet is most widely used in sweet puddings, such as jam roly-poly and spotted dick. Savoury dishes include dumplings, which are made using a mixture of suet, flour and water rolled into balls that are added to stews during the final twenty minutes or so of cooking. In the savoury dish steak and kidney pudding, a bowl is lined with suet pastry, the meat is placed inside and a lid of suet pastry tightly seals the meat. The pudding is then"
"treatment of approximately 10–15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp. The duck is consumed wrapped in clam-shaped buns called ""gua bao"" (割包). Zhangcha duck Zhangcha duck, tea-smoked duck, or simply smoked duck (literally: 樟茶鸭 ""zhāngchá yā"", camphor-tea duck) is a quintessential dish of Sichuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and camphor leaves. Some cookbooks and authors have used leaves and twigs of the camphor plant in smoking due to the dish's name, but this is a"
"noodle"" as one of their large-portion ""super cup"" instant noodles. In 2009, Nissin Foods's released duck stock soba version in their ""don hyōei"" product. In the 9th episode of the TV drama series ""Kurosagi"",the kamo nanban cup noodle eaten by the main character was an original version for the show. Kamo nanban ""without duck"". Enjoyed as a snack dish with alcohol. The duck meat's fragrance adds a characteristic flavour; alcohol is recommended to match the smell and flavor of broiled duck, umami of the dashi and high grade fat of the duck. Cold, cooked soba eaten with a dipping sauce"
"Duck blood and vermicelli soup Duck blood and vermicelli soup () is a traditional delicacy of Nanjing, capital of Jiangsu province, and is also eaten in other regions of China. A similar dish is also eaten in Poland, Belarus and Lithuania where it's called ""czernina"". Duck blood and vermicelli soup is a traditional delicacy in Nanjing. It is said that once there was a poor man in Nanjing. He killed a duck and used a bowl to hold the duck’s blood, but accidentally dropped some vermicelli into the bowl. He cooked them together and surprisingly found that the soup was"
"range is prohibited. Muscovy ducks had been domesticated by various Native American cultures in the Americas when Columbus arrived in the Bahamas. The first few were brought onto the Columbus ship Santa Maria they then sailed back to Europe by the 16th century. The Muscovy duck has been domesticated for centuries, and is widely traded as ""Barbary duck"". Muscovy breeds are popular because they have stronger-tasting meat—sometimes compared to roasted beef—than the usual domestic ducks which are descendants of the mallard (""Anas platyrhynchos""). The meat is lean when compared to the fatty meat of mallard-derived ducks, its leanness and tenderness"
"Zhangcha duck Zhangcha duck, tea-smoked duck, or simply smoked duck (literally: 樟茶鸭 ""zhāngchá yā"", camphor-tea duck) is a quintessential dish of Sichuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and camphor leaves. Some cookbooks and authors have used leaves and twigs of the camphor plant in smoking due to the dish's name, but this is a misunderstanding. Due to its complicated preparation, Zhangcha duck was eaten more often at banquets or festive events than as a daily household dish. The duck is first marinated for several hours with a rub containing a typical combination"
"peach or pear trees. The ducks are hung on hooks above the fire and roasted at a temperature of 270 °C (525 °F) for 30–40 minutes. While the ducks are roasting, the chef may use a pole to dangle each duck closer to the fire for 30 second intervals. In open oven style, the fat is usually melted during the cooking process, so the skin is crispy, and can be eaten separately as a snack. Almost every part of a duck can be prepared afterwards. Quanjude Restaurant even served their customers the ""All Duck Banquet"" in which they cooked the"