Duck is said to be red meat and is primarily derived form the breast and the legs of the duck. Duck is generally darker than that of chicken and turkey as the legs of the duck tend to be darker and somewhat fattier as they have a layer of heat insulating subcutaneous fat between the skin and the meat.
Duck is a delicacy in many cultures world over as it is a very flavorful type of poultry. It can be grilled like steak, usually leaving on the skin and the fat. Internal organs such as the heart and kidneys may be eaten.
Duck consumed without the skin is way healthier than the same amount of chicken consumed without its skin.
Duck is a good source of proteins which play a fundamental role in body building activities. It is also a good source of vitamins such as Vitamin B - a good source of thiamine and riboflavin and to some lesser extent Vitamin A, E and K and B12. It is also high in Selenuim (a great antioxidant that protects the cells from free radicals), Zinc, Iron and potassium. It also contains calcium, magnesium and potassium.
Duck also provides us with Omega -3 and Omega -6 fatty acids, choline and betaine, all useful and contribute to heart health as they are vital for cell membranes, lipid metabolism and reducing levels of homocysteine.
Duck is however high in fat and cholesterol compared to chicken and turkey, so those who have heart problems must consume it with due care. The skin is what carries most of its fat so it is advisable to remove the skin in order not to exceed your daily fat intake levels, even if you are not looking to lose weight or have heart problems. Choose duck meat that is prepared without the skin, or you can go for roasted, baked or braised duck over fried duck. When you choose to eat duck in one of your meals, be sure to consume other foods that are low in fats and saturated fats.
Most of us do not cook duck at home but several restaurants serve it in their menu, so go ahead, try some next time you are out!
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