Duck dishes

roast duck from Beijing (Peking)

thumb Czernina (, from czarny – "black"; also spelled czarnina or czarna polewka – "black soup") is a Polish soup traditionally made of duck blood and clear poultry broth. Rabbit or pig blood can also be used as alternatives. In English it can be called "duck blood soup".

French dish

traditional French duck dish

Sichuan dish, prepared by hot-smoking a marinated duck over tea leaves

French duck dish

traditional dish of raw blood (commonly pork or duck) pudding served with cooked meat in northern Vietnamese cuisine

Duck dish

Chinese duck dish

thumb|right|Poultry ballotine A ballotine (from French , 'package') is traditionally a de-boned thigh and/or leg part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by roasting, braising or poaching. A ballotine is often shaped like a sausage or re-formed to look like the leg, often with a cleaned piece of bone left in the end.

Shanghainese soup-based blood dish, using the blood of chicken and duck as a principal ingredient

traditional delicacy of Nanjing, containing duck blood, vermicelli, dried fried tofu, dried small shrimp, duck gizzards, duck intestines, duck livers, shallots, ginger, sesame oil, and caraway

dish in Chinese cuisine

Brazilian duck dish