Duck is a domestic or wild waterfowl. Duck meat belongs to dark meat, characterized by a dark brown or brown-red color. The caloric content of duck meat is quite high, so it is not included in dietary nutrition. Duck contains vitamins from groups B, A, E, PP, as well as calcium, magnesium, fluorine, sodium, chromium, potassium, manganese, phosphorus, copper, iodine, sulfur, zinc and lots of iron. Duck fat contains a large amount of omega-3 and omega-6 polyunsaturated acids. Duck makes delicious and rich broths and soups. The bird can be fried, chopped, baked. Before baking, whole carcasses are usually stuffed with apples, sauerkraut, oranges, buckwheat, mushrooms, etc. Aspic, roast and stew are made from duck. Boiled duck is added to salads. Peking duck, honey-glazed duck, smoked duck appetizers, duck liver pate are popular worldwide. Duck goes well with sour berries, fruits, exotic fruits, herbs and a wide variety of sauces. Potatoes, rice, buckwheat, boiled and baked vegetables are suitable as a side dish. The average duck weighs 2-2.5 kilograms.