鸭肉(yā ròu) - duck (meat) in Mandarin

鸭肉 (yāròu) is duck meat, 鸭 (yā, "duck") plus 肉 (ròu, "meat"), following the same animal-plus-肉 pattern as 鸡肉 (jīròu, "chicken") and 牛肉 (niúròu, "beef"). It is a firmer, richer meat than chicken, and Chinese cooking treats it as a bit of an occasion dish rather than a daily default.

The dish everyone has heard of is 北京烤鸭 (Běijīng kǎoyā), Peking duck: whole roast duck with crisp skin, carved at the table and wrapped in thin pancakes with spring onion and sauce. Note the word order there, 烤鸭 (kǎoyā, "roast duck"), not 鸭肉 (yāròu); the dish name drops the 肉 (ròu) once the animal and the cooking method already make "meat" obvious.

Say 鸭肉 (yāròu) when you specifically mean the meat, as opposed to 鸭子 (yāzi), the live bird. Mixing the two up is harmless but marks you as still translating from English in your head rather than thinking in the category the word belongs to.