Kacsa (“KA-CHA”) is extremely popular in Hungary, both as game (vadkacsa; literally “wild duck”) or as a domesticated form of baromfi (poultry), when it is officially known as házikacsa. Duck liver and rendered fat (zsír) from duck are also commonly found in Hungarian markets, while its skin is used to make tepertő.
The above picture of a serving of duck with chocolate sauce is from this September, 2006 item about Budapest’s Malomtó restaurant.
