Duck
Duck plays an important role in cooking. Everyone knows such dishes as baked duck with apples, foie gras pâté or Peking duck. And this is not the whole list of cult duck dishes.
The ratio of BJU in the product
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Description
Duck is a bird from the Duck family. Depending on the species, it comes in small and medium sizes. In total, there are more than 100 species of ducks in the world, among which one can distinguish diving, river, mallard, duck, musky, steamer ducks, etc. Domesticated duck is one of the most widespread birds in the world. They are divided into three main breeds: meat breeds (Peking, gray Ukrainian, black white-breasted), egg (Indian runners) and meat breeds (mirror, khaki-campbell). On average, a domestic duck weighs 2-4 kg.
Meat breeds are grown for meat. Moreover, these breeds have an increased maturity: with good care, these ducks gain 2-2.5 kg in two months. Egg ducks are raised for the sake of eggs and they lay as well as chickens. Meat breeds are grown for both duck meat and eggs. For two months, meat breeds gain weight up to one and a half kg.
History
The ancestor of modern domestic ducks can be considered the mallard wild duck. In different places, its domestication took place at different periods. For example, in the first century BC, Colummel, a Roman agricultural scientist, advised taking wild duck eggs and placing them under a brooding hen, indicating the beginning of the domestication process. The same scientist wrote in his writings that special yards were organized in Rome for keeping ducks.
Much earlier, the domestication of ancient ducks took place in China. It was there that the incubation of duck eggs was first applied - they were placed in baskets with heated chaff and placed on top of each other in heated rooms. And the warty duck was domesticated by the Indians, which was later brought to Europe. Since then, many breeds of domestic ducks have been bred.
Today in private farms the most common species are Ukrainian gray ducks and mallard ducks.
Duck in cooking
Duck meat belongs to dark types of meat, and the high calorie content of duck does not allow it to be considered a dietary product, unlike white meats. Nevertheless, the benefits of duck are undeniable, and its taste is simply excellent.
Duck is smoked, salted, boiled, stewed, fried, baked in whole or in parts. A very common holiday dish is duck baked with apples in the oven or oven. Before baking, the carcass is stuffed, and not only with apples, but also with other filling: mushrooms, sauerkraut, rice, pearl barley or buckwheat, oranges, potatoes, raisins, etc. You can cook excellent roast in pots, various meat salads, pilaf, vegetable stew, sausages, jellied meat and jellies.
Not only duck meat is used in food, but duck fat and liver, from which delicious pates are prepared. Melted duck fat is great for frying. Duck mince can make excellent cutlets, meatballs or meatballs. And on the basis of duck broth, excellent borscht and soups are obtained.
Duck composition and calorie content
100 g of duck contains 73.77 g of water, 18.28 g of proteins, 5.95 g of fat, 1.06 g of ash, 0.94 g of carbohydrates; vitamins: retinol (A), thiamine (B1), riboflavin (B2), niacin (PP), pantothenic acid (B5), pyridoxine (B6), folic acid (B9), ascorbic acid (C), cyanocobalamin (B12), calciferol (D), alpha-tocopherol (E), choline (B4), phylloquinone (K); trace elements: selenium, zinc, copper, manganese, iron; macronutrients: phosphorus, sodium, magnesium, calcium, potassium.
The calorie content of duck is high, about 350-400 kcal per 100 g of product.
Duck benefits
The main benefit of duck is its high content of B vitamins, phosphorus, zinc and selenium.
Despite the fact that duck meat contains a lot of cholesterol, it also contains omega-3 and omega-6 polyunsaturated fatty acids. Therefore, doctors recommend eating duck meat for the normal functioning of the cardiovascular system.
Betaine and choline contained in duck take an active part in fat metabolism and are necessary for the formation of cell membranes. And the amount of retinol in duck is higher than in other types of meat, so the benefits of duck for people with poor eyesight are obvious.
Contraindications
Duck contains a large amount of cholesterol, so it is not suitable as a dietary food and is not recommended for people with diabetes and obesity.
In addition, duck contains refractory fats that are not well digested by the gastrointestinal tract. Therefore, people with diseases of the stomach, liver and pancreas should not eat duck.
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