Definition of the word cold duck

The term "cold duck" originally referred to a type of duck that was presented as a delicacy both on the table and for display in Victorian England. The duck, known as a Muscovy duck, was plucked, salted, and left to age for several weeks, which resulted in a unique flavor and texture. The ducks were then hung in wine cellars to imbibe the flavors of the surrounding wine, which further enhanced the flavor of the duck. When served, the cold duck was carved tableside and presented in a hollowed-out half of the duck, which had been filled with a mixture of the duck's own liver, brandy, and spices. The meat itself was lean and had a gamey flavor, while the skin was crispy and hazelnut-colored. The process of aging the duck and infusing it with wine also gave it a rich aroma that was reminiscent of old brandy. The term "cold" in the phrase "cold duck" most likely refers to the fact that the duck was served with a chilled wine, such as champagne or Sauternes. The combination of the chilled wine and the aged duck was considered a sophisticated and elegant culinary experience during the Victorian era. In modern times, the term "cold duck" has come to refer more generally to a type of chilled, although not necessarily aged, wine that is served with a meal, particularly during formal occasions or as a dessert wine. The specific type of wine used as the "duck" in this context can vary greatly, from Muscat de Beaumes-de-Venise to Rhône white wines, although sweet white Bordeaux wines are still considered the traditional choice.