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:

Weight (grams):
130
Carbohydrates, g:
0.0
Fat (g):
12.0
Monosaturated Fat , g:
5.7
Vitamin B2:
Iron, mg:
Potassium:
Sodium:
Salicylates:
Safe/negligible amount
Energy (kJ):
964
Protein (g):
30.6
Saturated Fat, g :
3.5
Vitamin B1:
Niacin (B3):
Zinc:
Phosphorus:
Amines:
Moderate
Glutamates:
n/a

Benefits the Following Health Conditions:*

Anaemia
Low Energy
Malnutrition
Find recipes with Duck

* 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.

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