Next to goose meat, duck meat is considered a premium poultry species, used in cooking mainly for more sophisticated and labour-intensive dishes. European chefs combine this meat with sweet and sour fruits such as apples, oranges, dried plums, currants, blueberries and even mangoes and pineapples. They are also happy to add spices and additives such as pepper, curry, mushrooms and dark chocolate.
Duck meat is dark, tender and juicy. It retains these qualities even after long roasting. The lean part is breast without skin – 100 g contains about 140 kcal and 28 g of protein. Duck is quite a fatty poultry meat. You should be aware that a lot of fat will be rendered in roasting. Duck lard is resistant to high temperatures and can be used for frying and baking other dishes.
Consumers prefer meat from 8-10-week-old duck, weighing 2-3 kg. Due to its relatively high fat content, duck meat is recommended as a supplement to a regular diet. About one quarter of 100 grams of skinless breast meat is protein. Duck meat also contains phosphorus, potassium, zinc and iron as well as vitamins B1 and B3 (niacin).