Duck kernel is extremely flavorful and nutrient dense. It ‘s an excellent informant of protein and healthy fatness american samoa well as micronutrients including selenium, iron, and niacin. Duck eggs are besides nutrient dense with a similar alimentary visibility to chicken eggs ( with higher amounts per egg because duck eggs are larger than wimp eggs. )
Duck Nutrition Facts
This nutrition information, for one 3-ounce ( 85g ) roasted skinless Pekin duck front, is provided by the USDA. The Pekin engender is the most normally consumed type of duck in the U.S .
- Calories: 119
- Fat: 2g
- Sodium: 89mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugars: 0g
- Protein: 23.5g
Carbs
Duck alone does not contain any carbohydrates ( which means it does not have any roughage or boodle ) .
Fats
Duck contains a fortune of fat between the skin and kernel, but it does n’t contain marble fatness throughout the muscle like beef. This visible fat has given duck a repute for being high in fat. however, the amount of overall adipose tissue contentedness will vary significantly based on whether or not duck is cooked and consumed with or without the skin .
In fact, without skin and visible fat, duck kernel has less fat than roast skinless wimp breasts. For example, skinless duck breast provides only 2g total fat ( 0.5g of which is saturated fat ) per 3-ounce part. The lapp part of roast skinless chicken summit provides 3g full fat ( 1g of which is saturated fatten ). As with chicken, dip legs and thighs have slightly more sum fat ( a 3-ounce share of skinless duck legs contains 5g full fatten ), but duck legs hush contain less fat than skinless chicken thighs .
furthermore, the majority of the fat is healthy unsaturated adipose tissue, including a high amount of monounsaturated adipose tissue and a combination of omega-3 fatty acid and omega-6 fatty acid fatso acids .
even if consumed with clamber, the fat subject of duck will vary depending on how much fat was rendered off during the cook process. For example, a duck breast pan-seared for 13 minutes and then roasted will have less adipose tissue than the same piece of duck seared for a short total of clock time .
protein
Duck meat provides high-quality protein with a variety show of non-essential and essential amino acids .
Vitamins and Minerals
Duck contains a variety of micronutrients, including iron, selenium, and a modest measure of vitamin C. It contains a variety of B vitamins but is particularly high gear in niacin and B-12. Like early B vitamins, niacin plays an important function in converting carbohydrates into glucose and metabolizing fats and proteins. B-12 is substantive for boldness function, red lineage cell formation, and DNA deduction .
Health Benefits
Duck is an animal protein that provides some of the beneficial nutrients common in red meat ( such as iron ), without equally much saturated fatty as red kernel .
Boosts the Immune System
Duck ( along with Brazil nuts, fish, and early animal proteins ) is a good generator of selenium, an important antioxidant that can help prevent cell damage and contend ignition, both of which support the body ‘s immune system .
Supports Thyroid Health
Consuming an adequate total of selenium is besides authoritative for thyroid health. A 3-ounce helping of Pekin duck kernel provides over 50 % of the daily value for selenium .
Protects Bones
Some research shows that consuming animal protein, including duck, may improve bone concentration and strength—as retentive as calcium inhalation is besides sufficient.
Reduces Heart Disease Risk
While buttery pisces is considered a top source of omega-3 fatty acid fatso acids, duck besides contains these heart-healthy acids. Eating duck ( and other forms of poultry ) in locate of steak and other meats high in saturated fat besides has the likely for some positivist health outcomes related to the risk of cardiovascular disease. Plus, duck provides about arsenic much cast-iron as red meat, significantly more than you get from chicken .
Substitutes for Butter and early Animal Fats
Duck fatty is not necessarily healthier than olive anoint or early fats that are liquid at room temperature. While duck adipose tissue contains a high percentage of unsaturated fats, it calm contains more saturate fat than olive petroleum and does not contain all of the beneficial polyphenols in supernumerary pure olive anoint.
however, in terms of saturated fat, duck fat is healthier than butter, pork barrel fat ( lard ), or beef fat ( tallow ) and can be used in many exchangeable applications. Keep in mind that unlike butter, it does have a pronounce relish that tastes more like animal fat .
Allergies
There are no allergies or intolerances associated specifically with duck. People with other meat allergies may besides react to duck .
Varieties
There are two independent breeds of duck raised for consumption : Pekin and Muscovy. About 90 % of duck kernel produced in the U.S. is Pekin. Ducks raised for kernel can not typically be treated with antibiotics or hormones .
According to the USDA, “ no hormones are allowed in U.S. duck or goose production [ and ] very few drugs have been approved for ducks … antibiotics are not routinely given and are not utilitarian for prey efficiency. If a drug is given—usually, through the feed—to remedy illness, for model, a ‘withdrawal ‘ period of days is required from the time it is administered until it is legal to slaughter the dame. This is so remainder can exit the dame ‘s organization. ”
memory and Food Safety
While many chefs prefer to serve hedge medium-rare, the USDA recommends cooking duck to an internal temperature of 165 degrees F, as you would with any poultry.
If you render duck fat, strain it through a cheesecloth to filter out any particles that may have come off of the kernel. Let it cool and then store it in an airtight container in the refrigerator for up to 6 months or in the deep-freeze for up to a year .
How to Prepare
As game meat, hedge has a uniquely rich and strong flavor that is a combination of piquant and sweet. It has some backbone of flavor like to dark kernel chicken or turkey, but is actually closer in season to crimson kernel and has a texture and appearance more similar to steak .
There are ten thousand ways to prepare hedge including roast whole duck, pan-seared and ridicule hedge breast, authoritative duck leg confit ( where dip legs are cooked broken and slow in duck fatten ), duck blimp, and even duck “ bacon. ” Use rendered hedge fatten in duck adipose tissue fries or hedge fatness roasted potatoes. note that some parts are healthier than others. For exercise, duck liver from a fattened duck ( known as foie gras ) is much less healthy than the duck meat from the breast or leg .
Duck kernel pairs peculiarly good with fruits and vegetables that have natural sweetness such as cherries, pomegranate, and apricots ampere well as winter squash and fresh potato. Its flavor is versatile and duck besides goes perfectly well with many other mouth-watering kinds of produce .
To prepare duck breasts, start by rendering the fat and crisping up the clamber. Score the hide through the fatty, then cook, lento, skin-side down to render the fat ( this could take 10 minutes or more ). Pour the render fatness into a glass clash to either reservation for another manipulation or discard, and then transfer the duck breasts to a preheated oven to finish cooking to your desire temperature .
