Book contents
- Frontmatter
- Introduction
- Part I Determining What Our Ancestors Ate
- Part II Staple Foods: Domesticated Plants and Animals
- II.A Grains
- II.B Roots, Tubers, and Other Starchy Staples
- II.C Important Vegetable Supplements
- II.D Staple Nuts
- II.E Animal, Marine, and Vegetable Oils
- II.F Trading in Tastes
- II.G Important Foods from Animal Sources
- II.G.1 American Bison
- II.G.2 Aquatic Animals
- II.G.3 Camels
- II.G.4 Caribou and Reindeer
- II.G.5 Cattle
- II.G.6 Chickens
- II.G.7 Chicken Eggs
- II.G.8 Dogs
- II.G.9 Ducks
- II.G.10 Game
- II.G.11 Geese
- II.G.12 Goats
- II.G.13 Hogs (Pigs)
- II.G.14 Horses
- II.G.15 Insects
- II.G.16 Llamas and Alpacas
- II.G.17 Muscovy Ducks
- II.G.18 Pigeons
- II.G.19 Rabbits
- II.G.20 Sea Turtles and Their Eggs
- II.G.21 Sheep
- II.G.22 Turkeys
- II.G.23 Water Buffalo
- II.G.24 Yak
- Part III Dietary Liquids
- Part IV The Nutrients – Deficiencies, Surfeits, and Food-Related Disorders
- References
II.G.9 - Ducks
from II.G - Important Foods from Animal Sources
Published online by Cambridge University Press: 28 March 2008
- Frontmatter
- Introduction
- Part I Determining What Our Ancestors Ate
- Part II Staple Foods: Domesticated Plants and Animals
- II.A Grains
- II.B Roots, Tubers, and Other Starchy Staples
- II.C Important Vegetable Supplements
- II.D Staple Nuts
- II.E Animal, Marine, and Vegetable Oils
- II.F Trading in Tastes
- II.G Important Foods from Animal Sources
- II.G.1 American Bison
- II.G.2 Aquatic Animals
- II.G.3 Camels
- II.G.4 Caribou and Reindeer
- II.G.5 Cattle
- II.G.6 Chickens
- II.G.7 Chicken Eggs
- II.G.8 Dogs
- II.G.9 Ducks
- II.G.10 Game
- II.G.11 Geese
- II.G.12 Goats
- II.G.13 Hogs (Pigs)
- II.G.14 Horses
- II.G.15 Insects
- II.G.16 Llamas and Alpacas
- II.G.17 Muscovy Ducks
- II.G.18 Pigeons
- II.G.19 Rabbits
- II.G.20 Sea Turtles and Their Eggs
- II.G.21 Sheep
- II.G.22 Turkeys
- II.G.23 Water Buffalo
- II.G.24 Yak
- Part III Dietary Liquids
- Part IV The Nutrients – Deficiencies, Surfeits, and Food-Related Disorders
- References
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.
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- Information
- The Cambridge World History of Food , pp. 517 - 524Publisher: Cambridge University PressPrint publication year: 2000
References
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