Any bird of the subfamily Anatinæ, family Anatidæ.

A kind of waterfowl. Also the proper name for a female duck.

Any of many species of wild or domestic web-footed birds that live in or near water. The Chinese are credited with being the first to raise ducks for food. Relative to chicken, duck is more commonly used in China tha n in the West, probably because of the greater variety of ways of preparing it. Ducks are slow-boiled, red-cooked, or roasted, but very rarely stir-fried. Go here for Chinese recipes on duck.

small wild or domesticated web-footed broad-billed swimming bird usually having a depressed body and short legs

flesh of a duck (domestic or wild)

a bird that floats

a bird that lives in a wetland

a bird that walks like it has ridden horseback all day

a medium-sized water bird," or something like that

a short legged water bird with webbed feet

a very interesting bird and the message it conveys is generally positive

a waterfowl, its feathers designed by nature to repel water

Official Bird of Lux

Any of a diverse species of wild and domestic waterfowl. Ranging from tiny Call Ducks to large Muscovie and Rouen Ducks they are omnivorous. In the wild, they are found form the near arctic through the tropics near both fresh and salt water. Ducks have been domesticated for a long time.

One of the principal USDA-recognized kinds of poultry; any of several varieties of domesticated web-footed swimming birds used for food; has a high percentage of bone and fat to meat, fatty skin, no light meat and a rich flavor; significant varieties include the Long Island duck and muscovy duck.