Duck ((Anas platyrhynchos)

Introduction:

Duck meat is dark in colour, firm and tastes stronger than chicken meat. Often only the breast is prepared. The taste harmonises well with fruit, which is why it is often served with an orange or cassis sauce.

Use/Preparation:

The poultry is usually fried crispy, grilled, enjoyed in curries, soups or as a pâté. Whole duck is best roasted in the oven so that the fat can drip off.

Health:

Compared to goose meat, duck meat contains only about half the fat, so it is also significantly lower in calories. The meat also contains plenty of magnesium and vitamin B1.

Alternatives:

Other poultry meat such as chicken or goose can be used alternatively.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	404/1690
Fat	39,3 g
Healthy fatty acids	13,2 g
Carbohydrates	0 g
Sugar	0 g
Protein	11,5 g
Salt	0 g