Duck meat Less consumed, but worthy of attention
When it comes to chicken, most people associate it with chicken, but the Duck family also belongs to the Bird class, and duck meat deserves to be considered in more detail.
If you are omnivorous and have not yet tried it, for one reason or another, then get acquainted with its nutritional content, as well as some ideas for its preparation.
For culinary purposes, the meat from the breasts and legs of ducks is mainly used.
Duck meat is darker than chicken or turkey and is characterized by a thicker layer of fat between the skin and the meat, which is due to the fact that ducks are waterfowl. Despite its dark color, it is classified as white meat.
Some of the most famous species are Anas peking (Peking duck) and Cairina moschata (musk duck).
You’ve probably heard of Peking duck, and that’s no coincidence, as meat predominates in Chinese cuisine, and it’s their most popular dish. As the name suggests, Peking duck meat is used.
The musk duck is large, and its meat tastes like game and enjoys wide application in French cuisine. Often these ducks are fattened to produce fois gras (“fatty liver”). Foie gras is obtained from the livers of ducks and geese and there are many controversies surrounding its production related to the attitude towards birds and the method of fattening.
Table of Contents
Nutritional composition per 100 g of raw product
| Product – Duck | Cal | Protein | Carbohydrates | Fat | Choline | Water |
| Farm raised meat with skin | 404 | 11.48g. | 0g. | 39.34g. | 76mg. | 48.5g. |
| Farm raised skinless meat | 135 | 18.28g. | 0g. | 5.95g. | 77mg. | 73.77g. |
| Farm raised Liver | 136 | 18.74g. | 3.57g. | 4.64g. | 515mg | 71.78g. |
| Wild meat with skin | 211 | 17.42g. | 0g. | 15.2g. | 80mg. | 66.52g. |
| Wild skinless meat | 123 | 19.85g. | 0g. | 4.25g. | 77mg. | 75.51g. |
100 g of raw duck liver contains 39908 IU of vitamin A, 0.56 mg of vitamin B1 (thiamine), 0.89 mg of vitamin B2 (riboflavin), 54 mcg of vitamin B12, 738 mcg of vitamin B9 (folic acid). Duck meat is a good source of thiamine, riboflavin, niacin, vitamin B6, folic acid, phosphorus, selenium and has a good protein content. In 100 g of raw meat without skin (domestic duck) there are 79 IU vitamin A, 0.36 mg vitamin B1, 0.45 mg vitamin B2, 53.6 mg vitamin B4 (Choline),
25 mcg folic acid, 271 mg potassium, 203 mg phosphorus, 13.9 mcg selenium.
How to choose and store Duck meat
The demand for duck meat is not so high and therefore it can often be found frozen. Buy it from proven places that can guarantee quality and good storage. If you will not use it immediately after purchase, put it in the refrigerator and use within 1-2 days after that. The other option is to freeze it in its original packaging, so you can store it for a much longer time (6 months).
Already cooked duck meat can be stored in the refrigerator for about 3-4 days and in the freezer for a period of 2-3 months. If you want to thaw the purchased frozen meat immediately, put it in the refrigerator for 1-2 days or at room temperature, but in cold water and in its original packaging. Change the water every 30 minutes.
Ideas for use Duck meat
has a stronger taste than chicken, if such a comparison is appropriate at all. As mentioned, ducks swim and therefore have a thicker layer of fat under the skin. If you are going to cook a whole duck, it is good to stab the whole skin with a fork / knife so that it can be easier to melt the fat and drain it out. You can marinate the meat and put it to stand with the marinade in the refrigerator for a maximum of 2 days, then cook it as desired. If you want to pour the marinade over the already cooked meat, it is good to go through heat treatment first.
A whole duck The whole duck is suitable for roasting, and the process can take 2:15 h for a duck weighing 2 kg, 2:45 h for a duck weighing between 2.5 and 3 kg.
- Wash the duck;
- Put inside thyme, garlic cloves, black pepper;
- Grease the whole nut with oil and grate the orange peel on top;
Cut the orange into pieces and put them in the duck; - Season the surface with salt and pepper (on all sides);
- Place in the oven and bake at 190 ° C, taking into account the cooking time with the recommendations for the weight of the bird (turn the duck on the other side in the middle of baking);
- Allow the duck to rest after removing it from the oven.
Do you eat duck meat? What are your favorite recipes? Share as a comment below the article!
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