Duck meat: harm and benefit, cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

Duck is considered one of the most popular types of meat among meat eaters and culinary lovers. Cooking options are distinguished by their diversity - this bird is stewed, boiled, fried, baked in the oven and on the grill. A baked duck is always a decoration of any table, but how many people think about the damage such food causes to the human body. It is worth noting that in many countries, and especially in Asia, duck meat dominates, which is used to maintain their he alth. In this article, we will analyze this issue and identify the harm and benefits of duck meat.

About the benefits

The duck contains many useful substances and components on which the performance of most systems in the human body depends. Experts say that the meat of this bird can work wonders.

Antioxidant

Duck meat contains a large amount of selenium, which helps protect cells fromfree radicals that negatively affect the human body. It is worth noting that one hundred grams of this bird contains about forty-three percent of the recommended daily intake of selenium.

Immunity

The high content of vitamin D helps not only strengthen bones and muscles, but also boost immunity. In addition, such important antioxidants as zinc and selenium pursue the same goal. In addition, they remove toxins from the body.

Fight against anemia

Duck meat contains several useful elements that fight anemia. Firstly, it is vitamin B_{12, the use of which is necessary as a preventive measure, and its concentration is approximately three times higher than in other types of meat. Secondly, iron helps to increase hemoglobin. It is worth noting that the iron stores in duck are four times greater than in pork or chicken. And third, phosphorus is an essential trace element needed for energy production.}

Skin and hair

A 100-gram serving of duck can restore structure and maintain he althy skin and hair. And all thanks to the fact that meat contains about thirty percent of the daily requirement of riboflavin. Such a vitamin, together with fatty acids and niacin, works wonders and is an indispensable component for maintaining he althy hair and skin.

Physical and mental he alth

The body needs copper to maintain mental and physical he alth. The required amount of this mineral is containedin duck meat. In addition, it is famous for its large supply of B vitamins, which are also important for the proper functioning of the nervous system.

Improve metabolism

Polyunsaturated acids and B vitamins help speed up metabolic processes in the body and help prevent the accumulation of excess fat. With the help of zinc, enzymatic processes that play a major role in metabolism are activated. In addition, the high protein content contributes to a feeling of satiety for a long time, which is also an important point for effective weight loss.

Strong Bones

The biochemical composition of duck meat helps to strengthen teeth and bones, as well as the mineralization of bone tissue. This product serves as a preventative and natural remedy for osteoporosis.

In addition to the above, the beneficial properties of duck meat contribute to:

• Liver cleansing due to the high content of betaine. This component is an internal s alt, which has a positive effect on the functioning of the digestive tract.
• B vitamins help with heart disease and improve metabolism, treat arthritis, and treat allergic reactions.
• In addition, the use of poultry meat improves eyesight, strengthens the immune system, enhances potency in men, stimulates brain activity, removes carcinogens, which are considered the culprits of the appearance of cancer cells, and prolongs the youthfulness of the skin.

Potential harm

Despite the huge list of useful properties, duck meat can also be harmfulbody. You can learn more about the dangers and benefits of duck meat from this video:

So, note the following detrimental effects of duck on the body:

• Excessive fat content of the product affects the formation of cholesterol, which contributes to the disruption of physiological processes in the blood vessels.
• Duck meat is distinguished by its toughness. This property cannot harm he althy people, but people suffering from ailments associated with the gastrointestinal tract should stop using it, as it can cause serious damage to the body.

Contraindications

Experts recommend avoiding duck meat in the following cases:

• With diabetes.
• If you have chronic liver disease and gastrointestinal problems.
• In case of overweight.
• For thyroid diseases.
• In case of individual intolerance to the product.

Dietary or not?

Let's figure out whether duck is dietary meat or not and how many calories it contains. It should be noted that this is a rather controversial issue. Some experts do not attribute this product to dietary meat due to its high calorie content. And others, on the contrary, recommend its use because of the huge content of useful vitamins and minerals. From a dietary point of view, duck is considered he althier than beef fat or butter. It is also worth noting that the calorie content depends on the method of preparation. For example, the calorie content of meatduck without skin is about 200 calories, and with skin exceeds 300 calories.

Duck Fat

Duck fat has long been one of the most important components in dietary supplements for weight loss. Its special property is a low melting point, which indicates the ease of excretion from the body. According to the content of polyunsaturated and monounsaturated fats, the product is usually compared with olive oil. Linoleic acid, which helps to convert fat into energy and accelerate muscle growth during constant physical exertion, is much higher in duck fat than in beef or chicken.

Duck recommendations

Summing up the benefits and harms of duck meat, it is worth noting that not only the preparation of the product, but also its quality plays a huge role. When choosing meat, you should give preference to indo-ducks, mulards or wild ducks. These varieties are lower in calories than the homemade counterpart.

There are certain rules to follow when choosing a duck:

1. Choosing a carcass is not frozen, but chilled. Firstly, exposure to low temperatures negatively affects the structure of the fibers, and secondly, the quality and freshness of the product can be more accurately determined.
2. Duck meat should be bright red. In order to check the quality of the bird, you need to look into the inside of the carcass.
3. Duck skin should be slightly shiny and yellowish.
4. When choosing a carcass, you should touch it with your finger. A quality product should be elastic and withouttraces of stickiness.
5. As a rule, individuals of small size turn out to be sinewy, and too large ones are old, which are only suitable for harvesting fat. Therefore, it is important to choose a medium-sized bird.
6. Besides, you should pay attention to the paws of the bird and its beak. In a young duck, the beak will be slightly soft, and the legs should be light yellow. Many sellers try to disguise the age of the bird by removing these carcass parts. So be careful and don't be fooled.

Cooking secrets

Many housewives are interested in the question of how much duck meat is cooked. We can confidently answer that cooking meat takes a lot of time. To make the duck tender and soft, you need to cook it for a long time. It is not only tasty, but also safe, especially for children and pregnant women. But besides the fact that duck can be boiled, there are a huge number of recipes for cooking in the oven and on the grill. We invite you to find out what can be cooked from duck meat.

Duck pieces in the oven

This recipe does not require much time and effort from the hostess. There are many opinions on how to cook duck meat in pieces. We will share with one of the popular options right now. To prepare it, you will need the following ingredients:

• one carcass or certain parts of a duck (this can be legs, thighs, etc.);
• three oranges;
• a couple of sprigs of rosemary;
• two tablespoons of honey;
• pepper and s alt to taste.

Method of preparing soft andjuicy duck in the oven next:

1. The carcass must be washed, dried and cut into portions.
2. Grate with a mixture of honey, pepper and s alt.
3. Put the blanks into a baking dish.
4. Squeeze out the juice from one orange and pour over the meat.
5. Cut the rest of the fruit into thick circles and arrange in shape along with the duck.
6. To get a soft and juicy duck in the oven, you need to cover it with foil and leave to marinate for three hours.
7. After that, bake for about an hour in a preheated oven to two hundred degrees.
8. After this time, remove the foil and let the duck brown in the oven for another ten minutes.
9. Before serving, the dish is sprinkled with orange juice mixed with duck fat.

stew recipe

For a change, you can cook duck stew. For this you will need:

• bird carcass;
• two liters of water;
• s alt, bay leaf, black peppercorns - optional.

The work process is as follows:

1. The carcass is washed, dried and divided into medium pieces.
2. The workpiece must be lightly s alted.
3. Pre-sterilized jars are filled with meat, spices and water.
4. The container is covered with several layers of foil and placed in a wide pot of water.
5. Prepared dishes are sent to a cold oven.
6. Cooking stew at a temperature of 180less than three hours.
7. Then the dish is rolled up with pre-sterilized lids.

Homemade sausage

You can please your household with the help of duck meat sausage, which is not at all difficult to cook. You will need:

• duck carcass;
• guts - 2 meters;
• one head of garlic;
• milk - 400 ml;
• s alt to taste;
• various spices: nutmeg, bay leaf, dried herbs, black pepper, paprika, coriander, rosemary and more.

Cooking process:

1. The carcass must be washed, skinned and cut off the meat from the bones.
2. Garlic and skin pass through a meat grinder.
3. Duck meat cut into thin slices.
4. Combine chopped meat with garlic mixture, adding milk, paprika, s alt and spices.
5. Stir thoroughly, cover with cling film and refrigerate for two hours.
6. Clean the intestines, soak in cold and slightly s alted water for thirty minutes. Before cooking sausages, it is necessary to check the integrity of the intestines, for which you can pass water through them or simply inflate them.
7. Measure the right amount of gut, put one end on the nozzle of the meat grinder for sausage, tie the other end with a thread.
8. Manually or with the help of a meat grinder, fill the intestine with not too dense duck mince.
9. All voids in the sausage are pierced with a needle. This action is necessary so that excess air comes out of the product during the cooking process.
10. So that the sausage does not fall apart during cooking, it must be tied in several places with kitchen twine or a simple thread.
11. To cook sausages, boil water in a small saucepan, add s alt to taste, black allspice and peas, as well as three bay leaves. We lower the sausage into boiling water and cook over low heat for about thirty minutes. During cooking, a small part of the fat will come out of the sausage, but this will not affect the taste.
12. Then fry the boiled product in a pan, adding a little vegetable oil.
13. Fry the sausage over medium heat on both sides until golden brown.
14. Let the finished product cool completely, then put it in the refrigerator for a day.

Cold duck sausage does not fall apart, does not crumble and has a beautiful cut. Ready-made, it can be frozen in the freezer. Summing up the above, it is worth noting that the benefits and harms of duck meat should be assessed for each person individually, given that the detrimental effect depends on the amount of meat eaten and chronic diseases.