What Are the Characteristics of Duck Meat?

Duck meat is eaten much less frequently than chicken meat, for example. It is particularly popular during the cold season and as part of a holiday menu. The duck meat is dark and firm, it tastes strong and quite intense. The meat of male ducks is often particularly flavorful, while that of the female duck is usually juicier.

A basic distinction is made between domestic ducks and wild ducks. Domestic ducks are also known as farmer ducks or Peking ducks in this country. Wild duck meat is lower in fat in comparison and tastes particularly spicy. Furthermore, muscovy ducks form their own genus, they provide less fat and a higher proportion of meat than domestic ducks.

Regardless of the type, duck meat can be classified as very nutritious, which is mainly due to the high fat content. With regard to its fat and calorie content, the duck can be classified between chicken and goose. 100 grams of duck meat with skin provides an average of 227 kilocalories (chicken: 166 kcal, goose: 342 kcal) and 17 grams of fat (chicken: 10 g, goose: 30 g). In addition to a high nutritional value, duck meat provides valuable B vitamins, including vitamins B1, B2, B6, B12, and niacin. It also contains relevant amounts of minerals such as iron and zinc.

Duck is commercially available in Germany all year round and is offered fresh, chilled or deep-frozen. Due to the high-fat content, deep-frozen duck meat does not keep as long as low-fat poultry: it can be kept for up to 6 months.

In the trade, the poultry is offered, among other things, as a whole and can be prepared as a roast duck. However, the parts of the breast and leg are particularly popular. The tender meat of the duck breast is roasted with the skin and then finished in the oven. The skin must first be cut crosswise so that the skin does not contract together with the breast meat. Duck leg, on the other hand, is usually stewed because it has a fairly high proportion of connective tissue. The duck meat therefore only becomes tender after a longer cooking process.