Domesticated ducks are ducks that are raised for meat, eggs and down. Many ducks are also kept for show, as pets, or for their ornamental value. Almost all of the varieties of domesticated ducks are descended from the Mallard (Anas platyrhynchos), apart from the Muscovy Duck.
Properly cooked duck is both uniquely tasty and nutritious. It has been enjoyed by people the world over for centuries. Pekin duck, for example, dates back to the time of the Yuan (Mongol) dynasty in China, when this breed was first developed and became known for its excellent gastronomic qualities. The keeping of domestic ducks for food can be traced back at least 4000 years.
Duck has been appreciated for its taste and nutritional qualities during periods of history when food was plentiful as well as when it was in short supply, and especially in the latter case. Today, duckling is still very popular and in strong demand in many areas of the world, especially in Asia. Preferences with regard to breed of duck and method of preparation vary widely.
In North America, parts of Europe, Australia and in many other areas as well, roast Pekin duckling is a popular item on the menus of fine restaurants. Roast, braised or barbecued Pekin duckling is also popular among home gourmets. More recently duck parts, such as breast and legs have become more available, which offer more options for diet conscious consumers. Precooked duck parts which can be quickly heated in a microwave are also becoming more available. Health Benefits of Duck Meat:
duck is a highly nutritious and tasty choice. The meat is a good source of high quality protein. Without the skin, it has even lower calorific value than skinless chicken. A 100 gram portion of the breast meat without skin contains 140 calories. The meat is also a good source of vitamins A, B3 and C. Minerals include iron, selenium and calcium. These nutrients can promote your health in various ways.
Vitamin B3 (Niacin)
The meat is an excellent source of niacin, a member of the B-complex vitamin. A 100 gram portion of the breast meat provides about 50 percent of the daily requirements for niacin. This vitamin plays a vital role in the metabolism of fats in the body. It has also been established to have a cholesterol-lowering effect. Niacin helps to reduce low density lipoprotein (LDL) cholesterol which when oxidized forms plaque in the blood vessels. This increases the risk of heart disease. If you want to promote your cardiovascular health, duck is a good choice of meat. Niacin also supports genetic processes. Components of cellular genetic material require niacin for their production. Inadequate niacin in the diet can cause DNA damage. Niacin also helps to stabilize blood sugar and regulates the metabolism of insulin. This makes duck a good dietary item for diabetics.
They play a fundamental role in various building activities in the body. The formation of body tissues, cells, enzymes and hormones all require proteins. Repair of damaged skin, cell membranes, cartilage and tissues is also heavily dependent on the availability of adequate proteins. Proteins help to boost the body’s immunity. They help in the formation of certain antibodies which help to fight infections. A 100 gram portion of duck breast provides 55 percent of your daily requirements of protein.
Iron plays a crucial role in the manufacturing of hemoglobin, a basic component of red blood cells. These cells play a vital role in the distribution of oxygen and nutrients throughout the body. Iron regulates numerous metabolic activities and helps to regulate cell growth. It also helps in the production of certain enzymes. Duck is an excellent source of iron. It helps the body to perform at an optimal level. Duck also makes a good dietary item for growing children, adolescents and invalids. The iron content helps the body to produce energy that's necessary for various activities.
It is one of the trace minerals required by the body. Only small amounts of trace minerals are required to maintain good health. Selenium supports the activities of many enzymes in the body. It also helps to improve the body’s immunity because of its antioxidant role. Along with other antioxidants, such as vitamins C and E, selenium helps to protect cells from free radicals. These compounds increase the risk of heart disease and cancer. A serving of 100 grams of duck provides about 43 percent of the daily requirement for selenium.