The benefits and harms of duck meat

The duck is not so often seen on the dinner table. Maybe it's because chickens are more popular, or maybe taste plays a role. Not every housewife can say that she makes a tender dish out of tough meat. And that same musky duck, which is ideal for cooking, has become popular not so long ago. But the benefits and harms of duck meat are still worth discussing. In Asian countries, this useful product has been used for more than 4 thousand years due to its properties.

Duck meat chemical composition

Healthy duck meat contains trace elements, macronutrients, vitamins of groups B, A, C, E, K. Each group has its own functions and properties.

One of the most important elements is iron. It is found in moderate amounts in duck and makes it useful. It is this element that has the ability to be responsible for the rate of hemoglobin in the blood. Otherwise, the person suffers from anemia. Without it, vitamins are not assimilated in normal quantities. For these processes to take place normally, a person needs 20 milligrams per day. But it is advisable for the female body to consume half as much, because it loses blood during menstruation.

Vitamin A is beneficial for normal vision. This is one of the most important properties that a child's body needs. This is important in the age of modern technology. The element helps to treat dermatological diseases. B1 normalizes appetite, energizes, reduces the risk of insomnia, guarantees a normal mood. B2 is a truly female vitamin. It helps to maintain the beauty of nails, hair, skin, and normalizes metabolism.

Unsaturated acids are found in large quantities in this meat, there are more of them than in chicken, veal, pork. They are of great importance for those who suffer from high cholesterol. After all, they tend to reduce its harm. If unsaturated acids are found in small amounts in the body, there is a risk of heart, brain and arterial disease.

Nutritional value and calorie content of duck meat

The calorie content and nutritional value of domestic and wild duck differ. Also, the indicators of a useful product prepared in different ways differ, respectively, and the benefits of the dish:

1. Duck fillet contains 304 kcal.
2. Smoked sirloin - 415 kcal.
3. In a breast without skin - 145 kcal.
4. Baked duck - 307 kcal
5. Boiled meat - 252 kcal.
6. Fried - an average of 279 kcal.
7. The broth contains 25 kcal. Thanks to this calorie content, duck broth has more benefits than harm.

Why duck meat is useful

According to some indicators, duck is healthier than chicken or beef. Here is a list of properties that speak about the benefits of duck meat for the human body:

1. A large amount of vitamin B and other trace elements are responsible for the normal functioning of almost all body systems.
2. Men can also highlight a useful property for themselves - increasing potency.
3. Most of the elements useful in it should be supplied to the body daily.
4. Riboflavin and folic acid have a positive effect on women's health and beauty.
5. The use of the product benefits vision and skin health.
6. Fat cleans from carcinogens.
7. Normalizes metabolism.

Is it possible to give a child duck meat

Giving duck meat to a child is possible and even necessary. The only question is at what age this introduction will not be harmful. The product is definitely useful, albeit with its own shortcomings.

It is very difficult for the baby's digestive system. And a large amount of fat will cause health problems. Children who are prone to obesity are not given even such a useful product at a later age because of this property. But the duck broth will do more good than harm.

Vitamin B is responsible for the normal development of the child's body. It is useful for the digestive, reproductive, and nervous systems. And amino acids are the main component for building muscle tissue. Vitamin A is known to be responsible for the quality of vision, skin, and even useful in diseases of the dermis.

Iron and folic acid tend to increase hemoglobin. Duck meat ensures the normal development of the child, subject to normalized use. If you use a product from the permissible age and observe the required calorie content of the diet, it will only benefit.

The benefits and uses of duck fat

Housewives try to make the duck meat less fat, remove the excess or choose its small constitution. But a good housewife will not throw out fat either. It is collected and further used for cooking, in cosmetology, home medicine.

This is an animal fat, and it has many beneficial properties. The body does not produce omega-3 and 6 on its own. Eating fat allows you to replenish the amount of vital elements. All metabolic processes of the body are provided by choline, selenium, vitamin E. Oleic acid helps the cardiovascular system.

Like any fat, it should be consumed in moderation, not to exceed the required harmless rate. Otherwise, there is a risk of high cholesterol. And the rest of the useful properties will be useless.

The benefits and harms of wild duck meat

The wild duck has its positive and negative sides. The meat has good taste. But it also needs to be cooked correctly. Firstly, it is just as tough and can smell as well. But there is an advantage - a wild individual is less fatty, less high in calories. Therefore, for some it will be more useful.

How to cook duck

Duck, like any other bird, is cooked in different ways: stew, fried, stuffed, make soup, goulash, pate from it. But in this case, some rules must be followed. Without them, you will not be able to cook a good tender dish. Often, duck frustrates with its stiffness, unpleasant odor, and excessive fat content.

Cooking secrets:

1. Duck preparation begins with the selection of the carcass. The breed must be meaty, not egg-bearing. In this case, you can hope for a more tender dish.
2. Smell is a distinctive property of ducks. To prevent the dish from smelling unpleasant, the meat should be no more than two months old.
3. Before starting cooking, cut out the bottom to avoid smell.
4. The ideal filling is apples, citruses, mushrooms, dried fruits.
5. On average, if a carcass weighs 2 kilos, then it is cooked for at least 105 minutes.
6. As with any poultry, the duck is thawed before cooking.
7. If the duck is not cut, then a sleeve or foil is chosen.
8. If there is no foil or sleeves, then the carcass is poured with fat on top.
9. Before baking, the duck is quickly fried so that the juice remains inside.
10. To bake everything to the bone, boil the meat first.
11. If the skin has hemp, then it is singed.

Duck harm and contraindications for use

Not everyone prefers duck because of its fat content. And this is one of the most harmful properties of a bird. With the amount of fat in it, we are no longer talking about people who are losing weight, but about patients with problem digestion, some other diseases. By cutting off all the fat, calories can be reduced.But it will still be more than chicken, beef, veal, pork, which is bad for most people.

It is fat that causes excess weight, problems with cholesterol levels. Those who consume poultry in the presence of diseases of the digestive tract can also get more problems. Meat not only has excess fat, but also toughness, which causes problems, especially for children and the elderly.

Cholesterol, which rises after eating fatty foods, is harmful. After all, this is the risk of diseases of the cardiovascular system, blood vessels.

Pancreatitis, gastritis, overweight, cardiovascular disease, liver disease are the main contraindications for eating duck.

How to choose the right duck meat

It is not so easy to choose a duck carcass. You need to know certain rules in order to please your family with a delicious dinner in the evening. The fact is that her meat is "capricious". Most people do not prefer duck, but they stop there only because they cooked or chose it incorrectly. The most common problems are meat that is too tough or fatty with a smell.

To avoid unpleasant surprises, you need to act correctly when buying:

1. Duck on the market is more likely to taste better, less harmful. After all, it is most likely of domestic production and contains fewer chemical additives.
2. It should be medium in size. Many are attracted to large carcasses, but duck fat doesn't smell good.
3. A thin bird is also not good. It will be dry and hard.
4. The skin should be firm.
5. The meat is brightly colored.
6. Normal skin is not sticky, shiny, slightly yellow.
7. If the smell is very unpleasant, the bird is old.
8. The optimal age is 6 months. The broiler should not be more than 3.
9. A young duck has yellow paws, a slightly soft beak.

According to the rules, chilled poultry is stored at a temperature of -4 ° C for no more than three days. Further, it is advisable to freeze. When frozen, the carcass lies even for three months at a temperature of -15 ° C.

Conclusion

The benefits and harms of duck meat are due to the presence of trace elements in its composition. The product has many beneficial properties. But the large amount of fat in it is a problem. Duck is contraindicated for those who suffer from diseases of the digestive tract and overweight. In order to prepare a delicious dish, it is important to choose the right carcass, prepare it for processing, otherwise it will be tough and smell bad.