2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Duck fat cooking is a hit in many countries such as the United States, Great Britain and Switzerland. There are even established restaurant chains that offer quite a varied menu, including dishes prepared with it.
A comparison has been made between the nutrients in duck meat and other types of meat and it turns out that it is much more useful. It contains four times more iron than other meats and 3-10 times more vitamin A.
It helps preserve the eyes, nose and mouth, and for people who use a computer frequently or are exposed to daily exhaust fumes from vehicles, vitamin A intake is a must. Duck meat also contains large amounts of vitamin B1 and B2.
Duck fat contains higher levels of unsaturated fatty acids than other types of animal fats. They act on the body as a natural antioxidant and lower cholesterol levels. Insufficient intake of unsaturated fatty acids can lead to heart, brain, artery and blood vessel disease, as well as mental retardation in children and dementia in adults.
In addition, there is a great advantage in the production of duck meat and the key is duck fat. The melting point of duck fat is only 14 degrees Celsius, much lower than the temperature of the human body, while for pork and chicken it is 45.38 and 37 degrees, respectively.
Due to this fact, it is much easier to break down by the human body, processed quickly and excreted quickly, which reduces the risk of obesity. This also affects its taste, because the lower melting point makes duck meat tasty even when served cold.
Many are unaware of the health benefits of duck fat. It contains 35.7 percent saturated fatty acids and 50.5 percent monounsaturated (high in linoleic acid) and 13.7 percent polyunsaturated fats (omega-6 and omega-3 fatty acids). This composition brings it closer to olive oil than to other animal fats.
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Culinary Secrets In Cooking Duck Meat
Duck meat differs from chicken in that it is much more caloric and fatty than chicken. Therefore, one of the main points in its preparation is the removal of the layer of fat. This can be done in several ways. You can let the duck steam for half an hour so the fat will melt and drain into the pan.
Duck Grass
Duck grass / Polygonum aviculare / is an annual herbaceous plant of the Lapadovi family. The herb is also known as goose grass, red bean, wild bean, chicken herb, pachina, bean, cob, hen, yarrow, tansy, lizard, enevichka, marigold, duck feathers, cuttlefish, yarrow, rhubarb herb, haidushka yarrow, juniper.
Duck Cooking Tips
Duck meat is quite fatty and has its subtleties in its preparation, which if the hostess fulfills, she will prepare a very tasty dish. Although both are feathered, it is not the same whether you cook chicken or duck - not only the recipes are different, but also the preparation of the meat before the actual cooking.
Duck Meat Spices
The dishes prepared with duck meat are not very popular on the Bulgarian table. However, anyone who wants to diversify their menu and appreciate the magic of properly selected spices, can go on a culinary journey and compare recipes from around the world to cook duck with an exotic and interesting taste.
Fat Doesn't Make You Fat
We need fat to survive. Without them, the body will not function properly. Eating fat does not mean that you will directly gain weight. What makes us fat are the amounts we ingest. And this applies to both fats and carbohydrates, and even protein.
