One bird that bridges the gap between traditional, countryside cooking and contemporary gastronomy in Brazil is the duck. Ducks can be found waddling around the simplest homestead in the backland - easy and cheap to raise - and end up roasted or stewed without fuss or muss. At the other end of the spectrum, magret de canard is considered the ne plus ultra of haute cuisine in Brazil, just as in France or the USA.
But, as Flavors of Brazil has found out, patos and marrecos aren't the same thing, though they are very similar. Since Brazilians are as confused as anyone about what distinguishes these two species, there are numerous attempts at disambiguation (that favorite Wikipedia word) of these two birds on Brazilian food and wine websites, in blogs and in Portuguese dictionaries. The majority opinion, which isn't a 100% consensus, is that, in the culinary sense, pato refers to the larger, white farmyard duck, the one known as a Peking Duck, and marreco is a smaller, more compact, brightly colored bird, often identified as the bird English speakers call teal.