Itik

Itik is the Indonesian and Malay term for the domesticated duck, the animal kept for meat and eggs. The word also appears in reference to products from these ducks, such as duck meat and duck eggs. Itik farming is a common part of poultry production in Southeast Asia, particularly in rural and smallholder settings.

Taxonomy and origin: Domestic ducks are members of the family Anatidae. They derive largely from the wild mallard (Anas platyrhynchos) and have been bred in many regions for generations to emphasize meat, egg production, or other traits. In farming contexts, itik may refer to a variety of breeds kept in coops, pens, or near water, including those selected for rapid growth and larger egg or meat yields.

Biology and husbandry: Domestic ducks are adaptable and omnivorous, feeding on a mix of grains, greens, insects, and small aquatic organisms. They require access to clean water for drinking and swimming, shelter from predators, and a reliable feed supply. Breeding and egg-laying patterns vary by breed and management, with some ducks laying year-round under favorable conditions and others having seasonal cycles.

Uses and cuisine: Itik meat is used in a range of Southeast Asian dishes, prepared by roasting, braising, or stewing. Duck eggs are larger than chicken eggs and are used in cooking and baking. In many communities, itik farming supports household food security and serves as a source of income through local markets.

See also: Domestic duck, Mallard, Poultry farming.