duckmeat

From duck +‎ meat. In reference to duckweed, as it is eaten by ducks.

duckmeat (uncountable)

1. The flesh of a duck.

   Synonyms: duck, duckflesh

   • 1979, Alan Coren, “A Little Touch of Harry in the Night”, in The Rhinestone as Big as the Ritz, New York, N.Y.: St. Martin’s Press, →ISBN, page 158:

     But what about all those plucked bodies? Why, with the duvet boom, has the price of duckmeat not fallen to rock bottom, dipped below scrag and coley? Why do the kids not queue at chippies for ten pennorth of duck and a bag of beaks for the cat?

   • 1996, Dana Facaros, Michael Pauls, “King Truffle”, in Lazy Days Out in the Dordogne and the Lot (Cadogan Gourmet Guides), London: Cadogan Books, →ISBN, page 174:

     The menu grand-mère features all kinds of down-to-earth local dishes that a Périgourdine grandmother might be expected to turn out—such as canard Lucullus as an hors d’oeuvre, a thick slice of various bits of duckmeat, pressed in a roll, and filled with an intriguing variety of textures and flavours.

   • 2012, Chuck Wendig, “Charcuterie”, in Robin D. Laws, editor, The New Hero, volume 1 (Every Age Needs Its Heroes), London: Stone Skin Press, →ISBN, page 199:

     ‘It got flies in it?’ Werth picks up the neat circular slice of duckmeat, waves it around, flap flap flap. / ‘Currants. Dried blackcurrants.’

2. (archaic) Synonym of duckweed.