Duck

Waterfowl (*Anas platyrhynchos domesticus*) prized across Chinese, French, and Southeast Asian traditions for its rich dark meat, thick insulating layer of subcutaneous fat, and legendary crisp skin. Pekin (Long Island) is the everyday breed; Muscovy and Moulard produce deeper flavor and the foie gras / magret of French cuisine. Every part has a use — the fat renders to a cooking medium rivaling olive oil, the carcass makes extraordinary stock, and the legs become confit.