Duck

Unless you are lucky enough to have access to wild ducks, which are best when simply roasted rare or sautéed in the same way as the squabs, you will find only one or two varieties of duck in the market. The most common variety, found frozen in most supermarkets—fortunately, duck freezes well—is the Pekin (also called “Long Island”) duck, which is not to be confused with the Peking duck, the famed roasted bird of the Chinese table. In fancier places, you are likely to find mullard (also spelled “moulard”) ducks, which are giant hybrids used to make foie gras. They also happen to be especially delicious.