Duck meat

The duck is a species of the family of the anátidas, that may have come from fresh water or salt water.
Originally it was a game bird, a wild animal whose meat was more intense than the present, coming from farms that raise excellent ducks of meat softer, juicy and fat ideal to cook of diverse forms and to produce processed of duck.
The duck can be purchased all year round in the market, either fresh, well frozen whole or in pieces. To choose a fresh specimen we must observe the firmness and whiteness of its flesh, as its aroma. To obtain more tender pieces, we will resort to younger females weighing 1.4 kg (once cleaned).


Nutritionally the duck is one of the most caloric birds but the proportions of nutrients in duck meat can vary according to the type and quantity of meat, in addition to other factors that may interfere in the modification of its nutrients. For example, fat accumulates mainly under the skin, so if it is removed before cooking, the fat intake is much lower, but to enhance its flavor, it is better to cook with it.
Among the nutritional properties of the duck, it is worth mentioning that it has the following nutrients: 2.50 mg. Of iron, 18.10 g. Of proteins, 14 mg. Of calcium, 270 mg. Of potassium, 2 mg. Of iodine, 1.80 mg. Of zinc, 22 mg. Of magnesium, 38 mg. Sodium and a number of vitamins including B5 or pantothenic acid, as 100 g. Of this meat contain 1.60 ug. Of this vitamin makes this food useful to combat stress and migraines in addition to reducing excess cholesterol.
The duck is considered one of the great protagonists of the French gastronomy.

Nutritional information tables of the duck for 100 grams of product:Calories 227 kcal.

Calories 227 kcal.
Fat 17,20 g.
Cholesterol 76 mg.
Sodium 38 mg.
Carbohydrates 0 g.
Fiber 0 g.
Sugars 0 g.
Proteins 18,10 g.
Vitamin A 24 ug. VitaminC 0 mg.
Vitamin B12 1,80 ug. Calcium 14 mg.
Iron 2,50 mg. Vitamin B3 7,27 mg.



There are different species of duck as well as cuts and ways to cook them. Below is a list of the most common commercialized varieties, although this list is not extensive and there are other varieties of duck intended for the consumption of their meat, such as the Roven breed of French origin or the Aylesbury of its English neighbors.
Beijing Peanut: it is the most consumed in the world, despite high fat content
Muskovy: It has a higher culinary quality, with a less fat and finer meat
-Barbarie: Cross of the previous ones, this race of duck has less fat than other classes. Its flesh is consistent and its musk scent. It is a very popular duck in French lands and is ideal for roasting
Mulard: Of the Mulard species – a cross of the duck Peking and Barbarie – and I think this says enough of the type of bird, you get the best quality foie gras
Gressingham Duck: Famous English duck, a medium between the duck Peking and the duck real but with a meat firmer and less soft to the mouth
Deben Duck: Originally from Suffolk in England, it is the result of the cross of the duck Peking and the duck Gressingham, two types of duck famous for their juiciness and flavor
Watermeadow duck: This variety of duck is similar to those used in Chinese cuisine to prepare the duck Peking and is very frequent its use in oriental dishes
– Lastly, the goose is a very popular bird in Europe from which you get a lot of meat and also a lot of fat having a very large shell compared to its extremities.


-Magret is the breast of a duck but primed. This differentiates it from a normal breast. Its way of cooking it more habitual is turn and return to the frying pan made in its own fat. Currently much roasts are prepared, being served fillet with the little meat and with the crusty skin. The ideal is to remove the excess fat from the edge of the breast and make cuts with a knife in the fat part in the form of diamonds, brown them in a pan through the skin without adding any oil for a few minutes, the Own grease will melt and provide a crunchy texture. Then, it will brown on the other side to seal the meat.
-Duck hammer is obtained having subjected the magret to a salting process for three weeks, seasoned and dried. They are then cut into thin slices. They are sold filleted and packaged in vacuum in envelopes of 100-150 grams, ready to consume. It is a very tasty product.
-Confit: A classic French duck dish, where the thighs, wings and duck gizzards are cooked in a very particular way, in a process of long cooking with the own fat of the animal resulting in a very soft meat that starts with fork. In spite of being a cooking technique, it gives name to the resulting product. The meat is preserved in the same fat and is juicy and tender; Is usually sold in glass jars or cans. It is one of the oldest preserved forms, very typical of the French southwest. This technique consists of slow and prolonged cooking, at very low heat, 80-90º for three or four hours, inside fat to which they add spices or Other flavors
Duck fat: It is widely used in the French kitchen to make confit -Mollejas: Its weight round 40 gr. C / u. They are sold candied, ready to taste -Chicharrones: They are prepared with the skin and fat of duck and they can sell
– Lastly we have rillettes, which have nothing to do with foie, but it is a well-known derivative of duck or goose in France. It is meat minced and cooked for hours in its own fat, which reaches a texture similar to that of pâté with chunks.

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Montse Gonzalez