famous Chinese dish originating from Beijing, prepared since the Ming Dynasty era. It is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, and eaten with pancakes, scallions, and hoisin sauce or sweet bean sauce. Pressed duck – a complex dish originally from Rouen, France. Rouennaise sauce – prepared using puréed duck liver as an ingredient Tiết canh Turducken: an American dish that comprises a turkey, stuffed with a duck, which is in turn stuffed with a chicken. Wuhan duck Yuhwang ori Zhangcha duck – a quintessential dish of Sichuan cuisine. It is first prepared by smoking a marinated duck over tea leaves and twigs of the camphor plant, then steamed, and finally deep fried for a crisp finish. Also called tea-smoked duck. Pollution contaminating wild duck Ducks caught in the wild may be contaminated from pollution of rivers and other bodies of water, because they eat fish and other aquatic life. In particular, PCBs may pose a health risk for those who eat wild duck frequently. References Further reading Rombauer, Irma S., et al. Joy of Cooking, Scribner, 1997. . External links Domestic duck types Domestic duck nutrition values Poultry products Chinese cuisine Vietnamese cuisine German cuisine Italian cuisine French cuisine Poultry