Parts of a Duck Vocabulary in English with Pictures

The duck’s crown was a vibrant shade of green.

The duck’s eye was bright and alert as it swam in the pond.

The hunter carefully aimed for the nape of the duck’s neck, hoping for a quick and humane kill.

The duck’s ear is located on the side of its head, hidden beneath its feathers.

The duck’s neck was long and slender.

The mantle of the duck is a thin layer of muscle that surrounds the internal organs and helps with digestion.

The rump of the duck is a flavorful cut of meat that can be used in many different dishes.

The duck waddled along the pond, its tail feathers trailing behind it.

The undertail coverts of the duck were a beautiful shade of iridescent green.

The duck’s foot left a small impression in the muddy bank as it climbed out of the water.

The chef carefully removed the organs from the duck’s abdomen before preparing it for roasting.

The cook sliced the succulent duck flank into thin strips and served it with a side of vegetables.

The roasted duck breast was perfectly cooked and had a delicious flavor.

The duck’s throat was slit before it was plucked and prepared for cooking.

The duck’s chin was covered in soft, downy feathers that were a different color than the rest of its plumage.

The duck’s bill was broad and flat, perfect for sifting through the mud for tasty treats.