5 Healthy Reasons to Eat Duck

1. The difference with duck and other meat is that the fat isn’t marbled through the meat, so if you remove the skin, you’ve completely removed the fat. Therefore, eaten without the skin, duck breasts are as lean as white meat chicken or turkey.
2. Duck contains more iron per serving than most other poultry, and even some cuts of beef. It also contains micronutrients including selenium and niacin, both of which encourage good cellular metabolism
3. Duck is low in fat and one of the leanest sources of protein you can have. It is also rich in essential omega fatty acids, vitamins and minerals.
4. The most nutritious aspect of duck is its protein, at a total of 23% of the daily value (DV) per 100 grams.
5. Whole duck is easy to divide for a meal plan and is simple to roast in the oven or slow cooker, you can also break it up to be used for several meals throughout the week. Remove the breasts for a quick weeknight stir-fry, or shred the tasty leg meat onto a salad. While the carcass makes a great stock for a soup. Get creative with your duck – the possibilities are endless!

This article was provided by Gressingham Duck.

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