DUCK-MEAT, in botany; a genus of the diandra order, belonging to the monococcia clas of plants; and in the natural method ranking under the 54th order, Miscellanea. The male calyx is monophyllous; there is no corolla; the female calyx monophyllous; there is no corolla, one style; the capsule unilocular. There are three species, all natives of Britain, growing frequently in ditches and the shallow parts of stagnant waters. All of them are acceptable food for ducks and geese.