These birds, domesticated by man for centuries, are so closely related that they are classified as members of the same family, the Anatidae. They only differ in genera and their respective species. In common, ducks, geese, mallards and swans have the ability to float on water and the ability to swim – although geese usually prefer to stay on dry land. Within the quartet, ducks are the most numerous, dividing into more than 90 species. Mallards are so similar to them that some biologists consider them to be species of ducks, despite there being an anatomical difference in the beak of these two types of birds (see texts opposite). Swans, on the other hand, have an elongated neck and majestic bearing as their trademark. The black-necked swan (Cygnus melanocoryphus) and the capororoca (Coscoroba coscoroba) are the only species of this type of bird native to South America.
Geese, in turn, are divided into the genera Anser (with gray plumage) and Branta (black). The Canada goose (Branta canadensis) is the most numerous species in the Americas and is so popular that its image is stamped on the Canadian $100 banknote. “When comparing sizes, swans are the largest of the group, followed by geese, ducks and ducks”, says biologist Fernanda Junqueira Vaz, from the Zoological Foundation of São Paulo. Geese and swans have a common curiosity: they choose a mate for life, unlike ducks and teals.
SWAN – Beautiful and swift
These are the largest birds of the quartet, with individuals of some species weighing more than 20 kilos and measuring up to 1.70 meters in length. Its striking physical feature is its long neck. In addition to their beauty and docility, swans swim with unparalleled elegance, which is why they are often used as ornamental birds in artificial lakes. In the wild, they are famous for being excellent fliers, forming a “V” formation in the sky when they migrate in flocks.
In cooking: today it is rare to consume this bird, but until the mid-19th century this was not the case in England. The roasted swan was a traditional dish at Queen Victoria’s Christmas dinner (1819-1901) — turkey would only be on the menu from the 1850s onwards.
GOOSE – Hysterical Patrolman
Geese were domesticated 4,000 years ago in ancient Egypt. They like to roam in flocks and, in captivity, are capable of living 50 years. In addition to being created for ornamentation, geese are also used as guard animals, as they make high-pitched noises when they sense the arrival of strangers in the place where they live. In nature, most geese species are found in the Northern Hemisphere. They measure between 64 centimeters and 1.14 meters.
In cooking: the meat and eggs of this bird are not usually consumed. On the other hand, its giblets, more specifically the liver, are a coveted delicacy. It is with fatty goose (or duck) liver that the traditional foie gras is made, an exquisite pâté that appeared in antiquity and is today a French specialty.
DUCK – The most popular
Ducks, which measure between 45 and 80 centimeters, are the most common birds of the Anatidae family in the world. The anatomical similarity with the mallards means that these two types of animals are often confused. The main difference between them is in the beak. Ducks tend to have a bulge near the nostrils, while ducks are very smooth. Skilled swimmers, some ducks are capable of diving up to 17 meters deep.
In cooking: despite not having a meat as consumed as chicken, duck is used in famous international recipes (such as “duck with orange”, of French origin) and regional recipes (such as “pato no tucupi”, a typical dish from Northern Brazil). The duck egg, on the other hand, does not have good commercial value, despite its former reputation as an aphrodisiac.
MARRECO – Youngest of the gang
Mallards are the “twin brothers” of ducks, although they are generally smaller than ducks – reaching between 35 and 50 centimeters. Mallards and ducks differ from geese mainly when they are standing. The first two keep their body more horizontal in relation to the ground, while the geese are in a vertical position. In Brazil, the best known species are the paturi (Nomonyx dominicus) and the irerê (Dendrocygna viduata ), which appears in the photo on the side.
In cooking: the mallard is widely consumed in the southern region of Brazil. A typical dish of German origin, the mallard stuffed with red cabbage, conquered people from Santa Catarina and Rio Grande do Sul and ended up giving rise to Fenarreco (Festa Nacional do Mallard), which takes place every year in Brusque (SC).
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