Duck meat offers a large number of nutritional qualities . Its richness in nutrients, vitamins, iron (2.7 mg / 100g), phosphorus, selenium, copper and unsaturated fatty acids confers on it interesting assets for the daily health.
White meat is also of particular interest as part of a cholesterol-lowering diet because it is rich in unsaturated fats.
If the breeds, rearing techniques, feed of the animal, or the piece offer more or less fat and caloric flesh, the average is around 190 kcal per 100 g, which is reasonable for a meat.
The duck is not very caloric as most of its fat mass is contained in a homogeneous layer located between the skin and the flesh. It is therefore very easy for people concerned about their line, to remove it (after cooking) or to make small cuts on the skin during cooking in order to drain the fat. Note that this fat is naturally rich in essential polyunsaturated fatty acids (omega 3 and omega 6), and monounsaturated fatty acids called "good cholesterol".
By cooking the duck, some recover the fat to use as cooking fat instead of butter, especially for the taste it gives to food.
With a fatty acid composition different from other animal fats, duck fat is between butter and olive oil. It contains less saturated fat than butter, but not as much monounsaturated fat as olive oil.
The flesh of the duck is also extremely rich in vitamin B, and shows an amount of protein equivalent to that of any other meat. And its iron content is higher than that of other poultry.
Nutritional values per 100 g:
Proteins: 25 g
Fat: 10 g
Carbohydrates: 0 g
Calories: 190 kcal
Iron: 2.7 mg
How to keep the duck?
Fresh duck can be kept for up to three days in the refrigerator.
If frozen, the whole duck can be kept for 10 to 12 months in the freezer while the cuts are kept for six to eight months. Thawing will preferably be done in the refrigerator.
For more information: Afssa.
See also: 11 myths about food
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