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== Nutrition == |
== Nutrition == |
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⚫ | Duck meat is very high in [[cholesterol]] and [[fat]], particularly [[saturated fat]]. It is also very high in [[protein]] and [[iron]].<ref>{{Cite web|url=https://www.nutritionix.com/i/usda/duck-domesticated-meat-only-cooked-roasted-0.5-duck/513fceb475b8dbbc2100088f|title= |
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Duck, domesticated, meat only, cooked, roasted - 0.5 duck USDA|website=Nutritionix.com}}</ref> |
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⚫ |
Duck meat is very high in [[cholesterol]] and [[fat]], particularly [[saturated fat]]. It is also very high in [[protein]] and [[iron]].<ref>{{ |
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== Duck dishes == |
== Duck dishes == |
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{{dynamic list}} |
{{dynamic list}} |
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[[File:Roast duck rice in Singapore.jpg|thumb|upright|[[Duck rice]]]] |
[[File:Roast duck rice in Singapore.jpg|thumb|upright|[[Duck rice]]]] |
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[[File:Dry for 5 hours cropped.jpg|thumb|upright|[[Peking duck]]]] |
[[File:Dry for 5 hours cropped.jpg|thumb|upright|[[Peking duck]]]] |
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* [[Almond pressed duck]] |
* [[Almond pressed duck]] |
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* [[Ballotine]] |
* [[Ballotine]] |
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* [[Balut (food)|Balut]] is a developing bird [[embryo]] boiled and eaten from the shell. It is sold as street-food in the Philippines and around [[Southeast Asia]].<ref>[http://findarticles.com/p/articles/mi_qa3732/is_200204/ai_n9025596/pg_2/ |
* [[Balut (food)|Balut]] is a developing bird [[embryo]] boiled and eaten from the shell. It is sold as street-food in the Philippines and around [[Southeast Asia]].<ref>[http://findarticles.com/p/articles/mi_qa3732/is_200204/ai_n9025596/pg_2/] {{dead link|date=June 2024}}</ref> |
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* [[Betutu|Bebek Betutu]] – a famous traditional dish from [[Bali]], [[Indonesia]]. The duck is first seasoned with pungent roots and various herbs, wrapped with banana leaves, and roasted. |
* [[Betutu|Bebek Betutu]] – a famous traditional dish from [[Bali]], [[Indonesia]]. The duck is first seasoned with pungent roots and various herbs, wrapped with banana leaves, and roasted. |
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* [[Chicken and duck blood soup]] |
* [[Chicken and duck blood soup]] |
This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Duck as food" – news · newspapers · books · scholar · JSTOR (February 2013) (Learn how and when to remove this message) |
In cooking and gastronomy, duckorduckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name.
One species of freshwater duck, the mallard, has been domesticated; the domesticated duck is a common livestock bird in a variety cultures. The Pekin duck is another livestock breed of importance, particularly in North America. Magret refers specifically to the breast of a mulardorMuscovy (or Barbary) duck that has been force fed to produce foie gras.[1]
Duck is particularly predominant in the Chinese cuisine—a popular dish is Peking duck. Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small spring pancake made of flour and water or a soft, risen bun known as gua bao. In Cantonese cuisine, the roasted duck or siu aap (燒鴨) is produced by Siu mei BBQ shops; siu app is offered whole or in halves, and commonly as part of take-out with steamed white rice and vegetables. Siu app can also be served as part of the barbecue platter appetizer (the first of a ten-course Chinese banquet meal) in combination with char siu (roasted pork), soy sauce chicken, yu chu (roasted suckling pig) or siu yuk (roasted pig belly), and jellyfish.
Duck meat is also a part of Indian cuisine, especially important in Northeast India,[2] such as in the Assamese cuisine.[3][4] The old Assamese text, Kamarupa Yatra discusses duck meat, squab and tortoise meat. Popular dishes include duck with white gourd, duck with laixak and duck with bamboo shoot.[5] Duck meat and squab are also cooked with banana blossom.[6] It is popular among both the tribal[7][8] and non-tribal populations.
The Pekin duck is also the most common duck meat consumed in the United States, and according to the USDA, nearly 26 million ducks were eaten in the U.S. in 2004.[citation needed] Because most commercially raised Pekins come from Long Island, New York, Pekins are also sometimes called "Long Island" ducks, despite being of Chinese origin. Some specialty breeds have become more popular in recent years, notably the Muscovy duck, and the mulard duck (asterile hybrid of Pekins and Muscovies).[9] Unlike most other domesticated ducks, Muscovy ducks are not descended from mallards.
Duck meat is very high in cholesterol and fat, particularly saturated fat. It is also very high in protein and iron.[10]
Duck is used in a variety of dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin. Some dishes use parts of the duck as an ingredient along with other ingredients. Notable duck dishes include:
An article in The New York Times in 1981 reported that ducks caught in the wild may be contaminated from pollution of rivers and other bodies of water, because they eat fish and other aquatic life. In particular, PCBs may pose a health risk for those who eat wild duck frequently.[14][needs update]
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