Roasted Duck: In food terminology, duck or duckling refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water.
- Used in international cuisine.
- Duck meat is a good source of protein, niacin, phosphorus, riboflavin, iron, zinc, vitamin B-6 and thiamine and smaller amounts of vitamin B-12, folate and magnesium. Duck meat is relatively high in fat and cholesterol, especially if you eat the skin.
Should not be consumed in abundance from people who must lower cholesterol.
Source: Healthyeating, https://healthyeating.sfgate.com/duck-meat-cholesterol-2410.html