The benefits and harms of duck meat

As you know, one of the richest sources of animal protein is natural meat. Failure from it deprives the body of the necessary nutrients that are irreplaceable by other protein products. The article tells about how great the benefits that duck meat has, who it is strongly recommended to, and in which cases it is better to refrain from ducklings. The benefits and harms of the product are information for those who like duck meat.

Duck meat

Duck and man

From time immemorial, birds of the duck family were bred to obtain valuable meat and eggs. To date, these birds are one of the most common poultry in our area, because the process of growing them does not involve any particular difficulties. The main condition is to provide the duck with a comfortable home and proper feeding. The most popular breed, which is raised for slaughter, is musky (it is also an indochka).

“Domestic” representatives, relatives of wild mallards, are also quite in demand, but the meat of the Latin Indo is more appreciated because of its lower fat content and special refined taste. Ducklings-broilers of 2 months old already contain a sufficient amount of nutrients, without having yet to grow fat. At this age, they can already be cut.

Nutritional value, beneficial and harmful properties

Like any product, duck meat has its own harmful and beneficial properties. On our tables, duck is not as popular as, for example, chicken or pork. But in the West, fried or oven-baked poultry is the main dish during the Christmas holidays, so at the end of the year the demand for its meat increases sharply. Duck meat belongs to the dark grades, it is hard and fibrous, it contains a large amount of fat, especially in the skin.

We are what we eat, so we need to carefully monitor our diet, providing it with all the necessary substances and not exceeding the norm of harmful ones. Is it good to eat duck meat? How much can you eat it without harm to health? What are its main beneficial properties? The energy value of duck meat and its composition are as follows: protein content - 16 g, fat - 38 g, carbohydrates - 0 g. Calorie content of duck meat - 405 kcal. Gourmets are primarily interested in the unusual taste and juiciness of ducklings. But they know that the meat of this bird is not only tasty, but also rich in various vitamins and minerals, respectively, its benefits are great. What is useful duck meat? What is its composition?

  • a high percentage of protein and amino acid saturation stimulate muscle function, and also saturates the body with exhaustion;
  • the concentration of omega-3 fatty unsaturated acids is necessary in moderate amounts for the body to work properly in the heart and blood vessels, for normal brain functioning: polyunsaturated acids are especially important for the female body, due to which the metabolism improves and cleansing of toxins;
  • fiber makes the product valuable in diseases associated with anemia and the nervous system;
  • betaine and choline help build new cells;
  • Vitamin A contained in ducks in impressive quantities is responsible for vision and skin, and B vitamins are responsible for cell metabolism and enrichment with folic acid;
  • fats necessary for the male body enrich the reproductive system with fats necessary for potency;
  • potassium, sodium, calcium, phosphorus, magnesium microelements strengthen the general condition of the body: calcium - the bone system, nails and teeth, potassium - the heart and blood vessels, sodium regulates the water-salt metabolism in the tissues;
  • pantothenic acid, which is rich in duck liver, has a positive effect on metabolic processes in the body.

Duck and the human body

The beneficial properties of duck meat are better preserved during baking than during frying. Naturally, the portion will not cover the entire daily norm of the necessary substances, but will make a significant contribution to the work of the body.

Unfortunately, like any product, duck meat has a number of contraindications, therefore it should be consumed in moderation. For people with certain chronic diseases, it is completely contraindicated.

  • Fat and high calorie: you can separate the skin, but the meat will still remain quite fat. For this reason, overweight and obese people should not abuse ducklings. Those suffering from gastritis and pancreatitis are also recommended to choose a more dietary variety.
  • The duck contains a large composition of cholesterol, which, accumulating, can lead to blockage of blood vessels. If you suffer from liver disease, treat yourself with caution with this dish.
  • Duck meat is a hard-to-digest product, it is digested for a long time and does not mix well with other foods, therefore, as mentioned above, it is not suitable for people with gastrointestinal tract problems.
  • Individuals may be allergic. If a person has such a predisposition, it is worth starting to try only a small piece of goodies.

Cooking use

In post-Soviet countries, duck dishes are considered delicious and are cooked mainly on holidays. Roasted bird in a sleeve, with apples, in Beijing style, grilled, served with various side dishes and sauces, and if desired, can be salted. Baking a bird is a whole art that requires experience and professionalism.

When cooked correctly, the fat contained in the duck must leak out and is used as a delicious gravy for garnish. Fans of healthy eating know that greens are not only a great option for decorating a dish, but also the best food combination. Green vegetables help meat to digest better and get as many nutrients out of it as possible.

Selection and quality

The best option is to grow poultry on your own, but only a few people can keep their own households and have their own business in this industry. Where is it better to buy carcasses so as not to make a mistake with the choice?

It is preferable to make such a purchase in the market or in butcher shops producing a home product. It is advisable to ask the suppliers under what conditions birds grow and what they eat. It is undesirable to buy in supermarkets: you can mainly find an imported product. So, preference should be given to a small duck, which has a yellowish color, with red meat in a section. It must be ensured that there is no stickiness on the elastic skin. When pressed, the skin should immediately recover, if not, then this is an old carcass with loose skin. Large ducks (more than 1.5 kg) contain a correspondingly increased amount of fat, and too small individuals in the finished form will not please with juiciness and softness.

Age also matters: the old duck will give a sweetheart. It is necessary to take fresh carcass no more than six months old, and if a broiler, then three months at all. Young growth is easy to distinguish by such external signs as a fragile beak, yellow paws, as well as the presence of light fat in the tail region.

When the product has already been bought, and you are going to cook it in the near future, put the purchased meat for a day in the refrigerator and remove it immediately before cooking. The shelf life in frozen form, depending on temperature, varies from 3 months to 1 year (at a minimum temperature of -25 ° C).

The benefits of duck meat, properly selected and deliciously cooked, are obvious. A skillfully served dish will become the highlight of the festive table. Bon Appetit!

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