One of the principal USDA-recognized kinds of poultry; any of several varieties of domesticated web-footed swimming birds used for food; has a high percentage of bone and fat to meat, fatty skin, no light meat and a rich flavor; significant varieties include the Long Island duck and muscovy duck.
mock duck
Made from fresh, organic wheat gluten, a protein folded and pressed to create a chewy, meaty substance that is then glazed and treated as a meat-free alternative to duck in Buddhist and other vegetarian dishes. Available in cans in Asian grocery stores.
