Ducks

doi:10.1017/CHOL9780521402149.054

II.G.9 - Ducks

from II.G - Important Foods from Animal Sources

Published online by Cambridge University Press: 28 March 2008

Rosemary Luff

Edited by

Kenneth F. Kiple and

Kriemhild Coneè Ornelas

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Kenneth F. Kiple: Affiliation:
Bowling Green State University, Ohio

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Summary

The mallard, Anas platyrhynchos, is the most ubiquitous taxon in the subfamily Anatinae of the family Anatidae. It is the ancestor of most domestic ducks, the males of which still sport the ancestral curling feathers of the upper tail (Delacour 1956–64; Gooders 1975; Gooders and Boyer 1986). Because the wild mallard is so widespread in the Northern Hemisphere, it is extremely likely that it was widely utilized by humans and probably domesticated in different areas at different times. The amount of variability in the domestic duck is very small compared with that found in the domestic chicken (Thomson 1964), and it would seem that present-day domestic ducks evolved gradually (Woelfle 1967), in the process becoming larger than the wild type, with much more variety in color, size, and gait (Clayton 1984). Domestic ducks have also lost the ability to fly.

The excellent flavor of duck flesh (as well as the eggs) has been enjoyed from prehistoric times to the present day. An important incentive in breeding ducks for meat has been the fact that they have a fast growth rate and can be killed as young as 6 to 7 weeks of age and still be palatable. A disadvantage, however, is that duck carcasses are very fatty (Clayton 1984).

Ducks are raised in large numbers in many Western countries, such as the Netherlands, Britain, and the United States, although intensive duck production has occurred only in the last 20 years (Clayton 1984). In Britain, most commercial ducks are found in Norfolk (although some are kept in Aberdeen and Dumfries), but these constitute only about 1 percent of all poultry in the country (Urquhart 1983). Ducks are less prone to disease than hens but eat more food. Unfortunately, their eggs are unpopular with British consumers because they are thought to be unclean. Ducks destined for the supermarkets are killed when they are from 7 to 9 weeks old.

Type: Chapter
Information: The Cambridge World History of Food , pp. 517 - 524

DOI: https://doi.org/10.1017/CHOL9780521402149.054 [Opens in a new window]

Publisher: Cambridge University Press

Print publication year: 2000

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