Healthy Food Database
Duck
More fatty than poultry with less meat, duck is seldom cooked at home. The Chinese and French cook duck the most. Peking Duck is the most common variety available.
Note about amines: Meat has low levels of amines, but these rise to moderate if the product is stored in the fridge for more than two days or frozen. Any smoked, cured or processed meat has very high amine levels.
Category: Poultry
In Season:
all year
To Buy:
Buy fresh (no less than 2 kg) and select one with a broad, fairly plump breast. The skin should not be saggy.
With frozen duck make sure the packaging is tight and unbroken.
To Store:
Fresh duck can be stored, loosely covered, in the coldest section of the refrigerator for 2 to 3 days. Remove any giblets from the body cavity and store separately. Frozen duck should be thawed in the refrigerator; it can take from 24 to 36 hours, depending on the size of the bird.
Tips & Tricks:
Do not refreeze duck once it's been thawed.
A serve of duck is equal to one breast, or about 130 grams.
Cooking Tips:
Nutrition per Per serve:
Monosaturated Fat , g:
5.7
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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