Reproduction
In France, ducks are used for the production of ''foie gras de canard''. In some cultures the blood of ducks slaughtered for meat is used as food; it may be eaten seasoned and lightly cooked, as in Ireland, or be used as an ingredient, as in a number of regional types of blood soup, among them the ''czarnina'' of Poland and the ''tiết canh'' of Vietnam.Duck eggs are eaten mainly in Asian countries such as China; in the Philippines, balut – a fertilised duck egg at about 17 days of development, boiled and eaten with salt – is considered a delicacy and is sold as street food.
Cultural
Further information: :Birds in cultureDomestic ducks are featured in a range of ancient artefacts, which revealed that they were a fertility symbol.England, c. 650 AD
File:Munch - Jensen with Slaughtered Duck, 1912, MM.M.00538 .jpg|Edvard Munch's painting ''Jensen with Slaughtered Duck'', 1912
File:COLLECTIE TROPENMUSEUM Het bewerken van de sawa TMnr 3525-23.jpg|Balinese traditional painting depicting paddy fields with ducks foraging for food, 1940
File:Big Duck 2018 05.jpg|'The Big Duck', Long Island, New York: built on a duck farm, 1931
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