Throughout its long history, Egypt has witnessed successive political, religious, and cultural transformations that have influenced daily life, including food and cooking habits. As the environment changed and foreign cultures intertwined, the Egyptian table was reshaped multiple times; however, some foods, such as duck, have retained their prominence across centuries. Traditionally associated with feasts and celebrations, duck has managed to hold its position in the culinary memory of Egyptians, bridging rural roots and a festive spirit, still notably present on Ramadan tables and family gatherings today.

The relationship between Egyptians and duck, along with other waterfowl, dates back to Pharaonic civilization, where the diet of ancient Egypt heavily relied on local resources derived from plants and domesticated or hunted animals in the surrounding environment, rather than relying on food imports as common in modern times. Archaeological evidence and murals indicate that ducks and geese were a vital part of the daily diet for ancient Egyptians, enriching their culinary practices with these birds.

This historical significance of duck not only showcases the depth of the Egyptian culinary tradition but also highlights how cultural and environmental factors have shaped food consumption patterns in Egypt. As duck continues to grace the tables during festive occasions like Ramadan, it serves as a reminder of the intertwined relationships between food, culture, and history in Egyptian society.