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.
Contents
Uses
- Used in international cuisine.
Benefits
- 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.
Cautions
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Should not be consumed in abundance from people who must lower cholesterol.
Interactions
- n/a
Other names
- n/a
References
Source: Healthyeating, https://healthyeating.sfgate.com/duck-meat-cholesterol-2410.html
Wikipedia, https://en.wikipedia.org/wiki/Duck_as_food