Domestic duck

Domesticated ducks are ducks that are raised for meat, eggs and down. Many ducks are also kept for show, as pets, or for their ornamental value. Almost all varieties of domesticated duck are descended from the mallard (Anas platyrhynchos), apart from the Muscovy duck (Cairina moschata).

Farming

Ducks have been farmed for thousands of years, possibly starting in Southeast Asia. In the Western world, they are not as popular as the chicken, because chickens have much more white lean meat and are easier to keep confined, making the total price much lower for chicken meat, whereas duck is comparatively expensive. While popular in haute cuisine, duck appears less frequently in the mass-market food industry and restaurants in the lower price range. However, ducks are more popular in China and there they are raised extensively.

Ducks are farmed for their meat, eggs, and down. A minority of ducks are also kept for foie gras production. In Vietnam, their blood is used in a food called tiết canh. Their eggs are blue-green to white, depending on the breed.