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  The description and the Italian recipes of the meat

The duck: description and Italian names  

Aix - family Anatidae

The  duck is farmed in Italy since at least 3 centuries, even if the wild duck hunting is popular. The eggs are also appreciated, although it is more considered for its meat: reddish and more fat than that of the chicken it is very good roasted and is traditionally combined with fruits :oranges, cherries, chestnuts. On the market it is sold ready to eat. It is possible to buy it entire or into pieces. The most appreciated part is the breast, but also the legs are tasty. With its meat it also possible to make a very good ham. Its taste is very sophisticated, but its conservation is inadvisable. It is important to know that it is possible a conservation no longer than 3 days.

Go to the Italian duck recipes proposed by Italian Homemade Cooking


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