Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey. Outside of the United States and Canada, it is known as a three-bird roast. Gooducken is an English variant, replacing turkey with goose.
A 14 kg (30 lb) roasted turducken
Sausage-stuffed turducken cut into quarters to show the internal layers
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name.
Braised duck, Teochew style
A duck dish at the Viking Restaurant Harald in Helsinki, Finland
Duck roasted with Chinese angelica
Duck breast topped with foie gras