Congratulations!

is is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by editing the page to add missing items, with references to reliable sources. Duck rice Peking duck 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: Almond pressed duck Ballotine Balut is a developing bird embryo boiled and eaten from the shell. It is sold as street food in the Philippines and around Southeast Asia. Bebek betutu – a traditional dish from Bali, Indonesia. The duck is seasoned with pungent roots and various herbs, wrapped with banana leaves, and roasted. Chicken and duck blood soup Duck blood and vermicelli soup Duck confit – duck legs that have been cured (partly or fully) in salt, then marinated and poached in duck fat, typically with garlic and other herbs. The French word confit means "preserved", and the French name for duck confit is "confit de canard". Czernina – a sweet and sour Polish soup made of duck blood and clear poultry broth. It was considered a symbol of Polish culture until the 19th century, customarily served to young men and even featured as a plot device in the epic poem Pan Tadeusz. Duck à l'orange – a classic French dish in which the duck is roasted and served with an orange sauce Duck rice – a traditional Singaporean dish made of braised or roast duck and white rice Duck bamboo curry – a traditional dish of Sylhet region in Bangladesh Duck bhuna - a popular food in Bangladesh with several variants. Some of them are cooked with coconut milk, and some use chui jhal to cook this item. It is served with rice or roti. Bengali duck bhuna served with rice-flour roti Foie gras – a specially fattened and rich liver, or a pâté made from the liver, sometimes taken from a goose but usually from a duck Long Island roast duckling – a whole roasted bird, sometimes brined previously. When done properly, most of the fat melts off during the cooking process, leaving a crispy skin and well-done meat. Some restaurants on Long Island serve this dish wit