Raw duck meat. History and geography of the product

Countries South-East Asia dominate the production and consumption of dark duck meat, the benefits of which are increasingly being discussed today. Residents of the "Celestial Empire" do not take vitamins in tablets, but regularly drink duck broth to maintain health. Koreans are confident in the body-cleansing properties of duck meat.

Historians have calculated that people have been eating this poultry for more than 4 thousand years, since the reign of the Yuan Dynasty. It is this age that is attributed to the traditional oriental dish- Peking duck. In the villages, most families have their own duck ponds. Moreover, each individual province can boast of its own unique recipes cooking broths and second courses.

In Chinese traditional medicine, duck meat maintains the balance of "heat" and "cold" - "yin" and "yang".

In Asia, North America and some regions of Europe gourmet food from duck has already become a tradition to include in the menu of expensive restaurants.

Useful properties of certain products, as you know, depend on their composition. On the Japanese website of the Council for Science and Technology, the vitamin and mineral content (mg) of a 100-gram serving of duck is compared to other types of meat.

Iron in any meat refers to the metals that are present in living organisms in the form of a compound - heme. If it is not enough in the body, little hemoglobin is formed, the nutrition of cells worsens. Weakness appears, anemia develops. Part of the oxygen transferred to the muscles is stored in reserve and used during a sharp increase in physical activity. Iron is also necessary for the proper absorption of B vitamins. A person needs about 20 mg of this mineral matter per day. Less than 1 mg and more than 200 mg are dangerous dosages. Women need 50% more iron due to regular blood loss during their periods. In the last trimester of pregnancy, the need for iron also increases.
Vitamin A protects the eyes, nose and ears from invading viral infections. For people of the 21st century, sitting at a computer and inhaling exhaust gases, this vitamin is extremely important for restoring the mucous membrane of the oral and nasal cavities.
Vitamin B1 deficiency can lead to loss of appetite, fatigue, insomnia, and bad mood effects.
Vitamin B2 helps keep skin, nails and hair healthy and is involved in fat metabolism.

Duck meat contains 5.57% unsaturated fatty acids, the benefits of which we have written repeatedly. This indicator is higher than that of chicken, pork or beef meat. Unsaturated fatty acids have antioxidant properties and reduce blood cholesterol levels, neutralizing its harm in a timely manner.

Inadequate consumption of unsaturated fatty acids leads to diseases of the arteries, heart, brain, inhibits the development of intelligence in children and contributes to the appearance of dementia in the elderly.

duck fat

An important property is a low melting point. Duck fat melts at 14°C (the melting points of beef, pork and chicken are respectively 45°C, 38°C and 37°C), which is much lower than human body temperature. Therefore, it is easily excreted from the body.

The content of monounsaturated (omega-3) and polyunsaturated (omega-6) fats is similar to olive oil. There is more linoleic acid in duck fat than in chicken or beef. It helps the body process fat into energy, rather than store it in the subcutaneous depot, and also accelerates muscle growth with regular physical activity. Since the end of the last century, this substance has been consistently included in dietary supplements for weight loss.

Soup

Duck soup has been cooked for centuries by residents of the Chinese province of Fujian. And each family claims that its recipe is the best. But there are also obligatory ingredients: it is ginger and sour Chinese plums, which only add benefits to the finished dish.

Modern housewives do not simmer this soup over low heat all night, as their great-grandmothers did, but use a pressure cooker.

Ingredients:

1 kg of duck meat;
salted Chinese mustard leaves;
50 g chopped carrots;
10 small dried mushrooms soaked in water;
3 large cloves of garlic;
100 g of tomatoes;
2 slices of ginger;
3 sour plums;
2.5 liters of water.

Salted mustard leaves can be replaced with washed sauerkraut.

Cooking method:

Layer vegetables and duck pieces into a pressure cooker.
Add water.
Cook for 30 minutes.
After turning off, do not open the lid immediately, but let the broth brew.
If you don't have a pressure cooker, simmer for 2-3 hours over low heat.
10 minutes before readiness, add chopped fresh tomatoes.

This soup is considered medicinal, but it is not advised to eat it too often.

What is useful meat

The key properties boil down to the following:

heals skin, hair and nails;
cleanses the body of harmful substances;
improves intercellular metabolism;
helps work thyroid gland;
calms the nervous system;
useful for women and expectant mothers;
increases hemoglobin.

But the duck is really a lot of fat, the excess of which can be harmful to your health. So remember: only moderate consumption!

Domestic or wild?

There is an alternative to meat domestic duck. These are wild ones. The calorie content of their meat is 2 times lower (120 kcal per 100 g), and the fat content is 6 times lower.

If you are a successful hunter, your family has a choice. The rest will have to limit the presence of healthy duck meat in the diet or accustom themselves to work out extra calories on the treadmill.

Meat during cooking poultry be sure to cook for a long time until it becomes tender and soft. It is not only tasty, but also safe, especially for pregnant women and children.

Crib for housewives

To feel the benefits of this product, you will have to learn the basics of its correct choice:

Delicious and useful ducks nest in the markets. You can test a frozen carcass from a supermarket for freshness only after it has been completely thawed.
Consider the skin. If it is shiny and slightly yellowish, this is an absolute plus.
Without disgust, touch the carcass with your finger. There is no stickiness, and the skin is elastic - two more pluses.
Look inside. We write bright red meat as another argument in favor of the purchase.
Don't go for big old duck unless you plan to heat up a lot of fat and you like its specific pungent smell. "Slim" may be too sinewy and tough. Choose a medium-sized carcass.
Feel the beak and look at the legs. Soft beak, light fat and light yellow legs are characteristic of a young bird.
We count the pros, choose, bargain and buy.

Properly cooked duck is delicious and nutritious. But do not store a chilled carcass for too long - all its advantages will turn into cons at once.

Frozen poultry can be stored in the freezer for up to a year.

Now there is no consensus among scientists about the relationship between high blood cholesterol levels and diseases of the heart and blood vessels. Moreover, some experts (Dr. Franny Modi from Los Angeles) consider duck one of the healthiest foods, despite its high concentration of animal fats. In the meantime, experts argue, this food may well become a healthy part of the meat diet.

Duck meat is of great value to consumers. Delicious and hearty product is an adornment of any holiday table. It contains a lot useful substances. Such a product is allowed to be used by both adults and children.

Compound

in duck meat contains such nutritious and useful components for the body:

vitamins of group B, as well as vitamin A, C, E, D, K, PP;
trace elements;
macronutrients;
beneficial fatty acids;
betaine, choline.

Each of these components has a positive effect on the body.

The energy value

Glycemic composition per 100 g of duck meat:

proteins - 19.7 g;
fats - 18.8 g;
carbohydrates - 0.94 g.

The calorie content of the product is 248 kcal per 100 g. Thanks to high calorie duck meat, all dishes are nutritious and satisfying.

Poultry skin is the main source of fat, so duck meat can be made more dietary if cooked without skin. But you should not refuse such a product, because. duck skin - the most valuable source beneficial omega-3 and omega-6 fatty acids.

Benefit

Aromatic and tasty duck meat has unique beneficial properties:

The greatest benefit for the body is duck fat, which cleanses it of toxins and carcinogens. It is useful to eat this product for those who have a metabolic disorder.
Vitamin A, which is part of the product, improves the condition of the skin and vision.
Doctors note beneficial features products that boost immunity.
Such a product is necessary for a person with exhaustion.
Due to the high content of amino acids and retinol this product especially useful for men, tk. is a good potency stimulant.
Meat is also useful for women, because. beneficial effect on the reproductive system.
The product contains choline and betaine, which are directly involved in the structure of the cell membrane, which is vital for the body.
The benefits of duck meat have been noted in the treatment of anemia.

For those who wish to discard excess weight and adheres diet food, you should not eat fatty meat of domestic duck. For an obese person, dietary wild bird meat is well suited.

Green salad in combination with duck meat prevents the accumulation of fats and contributes to their rapid decay.

Harm

Duck meat not only benefits, but sometimes turns out to be harmful, therefore it has some contraindications:

this product should not be consumed by obese people, it contains a large number of fat;
with high cholesterol;
noted the harm of duck meat to people suffering from diseases of the liver, pancreas, this product is tough and takes a long time to digest;
the harm of the product is noted in the presence of allergies.

Application in cooking

This is one of the most sought after products in cooking. It is stewed, fried, baked. Duck makes delicious roasts, soups, goulash. enjoys great popularity dried duck, which is an excellent substitute for sausage.

Such a product is also suitable for conservation, it can be salted in a jar. Roast duck with apples, potatoes, buckwheat and cabbage is a real delicacy.

Dietary wild duck can be prepared according to the same recipes as homemade fat duck.

They eat not only meat, but also the internal organs of acids - the liver, the ventricle. These products are no less useful and tasty for humans.

Choice

It is important not only to cook duck deliciously, but also to be able to choose it correctly. The taste of the cooked dish will depend on the quality and freshness of the carcass.

It is better to buy such a product in the market than in a store, because. in markets, carcasses are often sold frozen. Suppliers are foreign manufacturers.

You should not choose too large a carcass, the optimal weight is 1.5-2 kg. A large carcass will take longer to cook, it will have a lot of fat. The second point when buying is the freshness of the goods. The carcass is inspected, looking for cuts, spots, plaque. In a fresh duck, the skin is slightly yellow, shiny and elastic, and the product itself is a rich red color. The presence of an unpleasant odor and stickiness indicates that the product is not fresh.

Features of breeding birds

Knowing the beneficial properties of duck meat and the great demand in the consumer market, many farmers are raising this bird for business. The following points are important:

For large-scale rearing of poultry, meat breeds are chosen. They quickly gain mass, which reduces the time and cost of their maintenance.
On a small farm, it is possible to grow from 250 to 280 heads. The livestock is periodically replenished with young animals, it is worth choosing ducklings that are bred on their own. This will significantly reduce the cost of the project. 3-4 females are enough to get a brood. Domestic duck offspring have good survival and immunity, which cannot be said about purchased ducklings.
In winter, keeping ducks is required in a well-ventilated area, where there is no dampness, drafts and sudden changes in temperature. AT summer time years of birds are kept in an aviary, 3 individuals account for 1 m².

Duck used to see on dining table not so often. Maybe it's because chickens are more popular, or maybe taste plays a role. Not every housewife can say that she makes hard meat tender dish. And the very musky duck, which is ideal for cooking, has become popular not so long ago. But the benefits and harms of duck meat are still worth discussing. In Asian countries useful product used for more than 4 thousand years due to its properties.

The chemical composition of duck meat

AT healthy meat duck contains trace elements, macronutrients, vitamins of groups B, A, C, E, K. Each group has its own functions and properties.

One of the most important elements is iron. It is found in moderation in duck and makes it useful. It is this element that tends to be responsible for the norm of hemoglobin in the blood. Otherwise, the person suffers from anemia. Without it, vitamins are not absorbed in normal amounts. For these processes to proceed normally, a person needs 20 milligrams per day. But female body it is advisable to use half as much, because he loses blood during menstruation.

Vitamin A is useful for normal vision. This is one of the most important properties that a child's body needs. per century modern technologies it is important. The element helps to treat dermatological diseases. B1 normalizes appetite, energizes, reduces the risk of insomnia, guarantees a normal mood. B2 is a truly feminine vitamin. It helps to preserve the beauty of nails, hair, skin, normalizes metabolism.

Unsaturated acids are found in large quantities in this meat, they are more than in chicken, veal, pork. They are of great importance for those who suffer from high cholesterol. After all, they have the ability to reduce its harm. If unsaturated acids are found in small amounts in the body, there is a risk of diseases of the heart, brain and arteries.

Nutritional value and calorie content of duck meat

calories and the nutritional value domestic and wild ducks are different. Also, indicators of a useful product prepared different ways, respectively, and the benefits of the dish:

Duck fillet contains 304 kcal.
Smoked sirloin- 415 kcal.
In the breast without skin - 145 kcal.
Baked duck - 307 kcal.
Boiled meat - 252 kcal.
Fried - an average of 279 kcal.
In the broth - 25 kcal. Thanks to this calorie content, duck broth has more benefits than harm.

Benefits of duck meat

According to some indicators duck healthier than chicken or beef. Here is a list of properties that speak about the benefits of duck meat for the human body:

A large amount of vitamin B and other trace elements are responsible for the normal functioning of almost all body systems.
Men can also highlight a useful property for themselves - increased potency.
Most of the useful elements in it should be ingested daily.
Riboflavin and folic acid have a positive effect on women Health and beauty.
The use of the product benefits vision and skin health.
Fat cleanses of carcinogens.
Normalizes metabolism.

Is it possible to give duck meat to a child

It is possible and even necessary to give duck meat to a child. The only question is at what age this introduction will not be harmful. The product is certainly useful, albeit with its shortcomings.

It is very difficult for the baby's digestive system. And a large amount of fat will cause health problems. Children who are prone to fullness are not even given such a useful product even at a later age because of this property. But duck broth will do more good than harm.

Vitamin B is responsible for normal development child's body. It is useful for digestive, sexual, nervous system. And amino acids are the main component for building muscle tissue. Vitamin A, as you know, is responsible for the quality of vision, skin, and is even useful in diseases of the dermis.

Iron and folic acid tend to increase hemoglobin. Duck meat ensures the normal development of the child, subject to normal consumption. If you use the product from the permitted age and observe desired calorie content diet - it will only benefit.

The benefits and uses of duck fat

Housewives try to make duck meat less fat, remove excess or choose her small build. But also fat good hostess won't throw out. It is collected and later used for cooking, in cosmetology, home medicine.

This fat is of animal origin, and it has a lot of useful properties. Omega 3 and 6 are not produced by the body. The use of fat allows you to replenish the amount of vital elements. All metabolic processes of the body are provided by choline, selenium, vitamin E. Oleic acid helps the cardiovascular system.

Like any fat, it should be consumed in moderation, not to exceed the required harmless rate. Otherwise, there is a risk of high cholesterol. And the rest of the useful properties will not be of any use.

The benefits and harms of wild duck meat

Wild duck has its positive and negative sides. The meat has good taste. But it also needs to be cooked properly. Firstly, it is no less harsh, and can also smell. But there is an advantage - the wild individual is less fat, less high-calorie. Therefore, for some it will be more useful.

Important! Wild duck may be infected, so it is boiled. it the right way protect yourself and avoid harmful consequences.

How to cook duck

Duck, like any other bird, is cooked in different ways: stewed, fried, stuffed, made into soup, goulash, pate. But in this case, you must follow some rules. Without them, it will not be possible to cook a good tender dish. Often the duck is frustrating with stiffness, bad smell, excessive fat.

Cooking secrets:

Cooking a duck begins with the choice of a carcass. The breed must be meat, not egg-bearing. In this case, you can hope for a more tender dish.
Smell - distinguishing feature ducks. So that the dish does not smell unpleasant, the meat should be no more than two months old.
Before cooking, the butt is cut out to avoid smell.
The ideal filling is apples, citruses, mushrooms, dried fruits.
On average, if the carcass weighs 2 kilos, then they cook it for at least 105 minutes.
Like any bird, the duck is thawed before cooking.
If the duck is not cut, then choose a sleeve or foil.
If there is no foil or sleeve, then the top of the carcass is poured over with its own fat.
Before baking, the duck is quickly fried so that the juice remains inside.
In order for everything to be baked to the bone, the meat is first boiled.
If there are hemp on the skin, then it is singeed.

Harm of duck and contraindications for use

Not everyone prefers duck because of its fat content. And this is one of the most harmful properties birds. With the amount of fat in it, we are no longer talking about losing weight people, but about patients with problematic digestion, some other diseases. By cutting off all the fat, the calorie content can be reduced. But it will still be more than chicken, beef, veal, pork, which is bad for most people.

It is fat that causes excess weight, problems with cholesterol levels. Those who consume poultry in the presence of diseases of the digestive tract can also get more problems. The meat not only has excess fat, but also toughness, which causes problems, especially for children and the elderly.

Cholesterol, which rises after eating fatty foods, is harmful. After all, this is the risk of diseases of the cardiovascular system, blood vessels.

Pancreatitis, gastritis, overweight, cardiovascular diseases, liver disease - the main contraindications to the use of duck.

How to choose duck meat

Choosing a duck carcass is not so easy. You need to know certain rules in order to please your family with a delicious dinner in the evening. The fact is that her meat is “capricious”. Most people do not prefer duck, but stop there only because they cooked or chose it incorrectly. The most common problems are meat that is too tough or fatty with a smell.

To avoid unpleasant surprises, you need to act correctly even when buying:

Duck on the market is more likely to taste better, less harmful. After all, it is most likely domestically produced and contains fewer chemical additives.
It should be medium in size. Many are attracted to large carcasses, but duck fat does not smell very good.
A thin bird is also not good. It will be dry and hard.
The skin should be elastic.
Bright colored meat.
Normal skin is not sticky, shiny, slightly yellow.
If the smell is very unpleasant, the bird is old.
The optimal age is 6 months. Broiler should not be more than 3.
A young duck has yellow paws, a slightly soft beak.

According to the rules, chilled poultry is stored at a temperature of -4 0C for no more than three days. Further it is desirable to freeze. When frozen, the carcass lies even for three months at a temperature of -15 0C.

Conclusion

The benefits and harms of duck meat are due to the presence of trace elements in its composition. The product has many useful properties. But a large amount of fat in it is a problem. Duck is contraindicated for those who suffer from diseases of the digestive tract and overweight. In order to cook tasty dish, it is important to choose the right carcass, prepare it for processing, otherwise it will be tough and smell bad.

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Duck meat dishes are very popular among culinary lovers. You can cook them in different form- boil, bake on the grill or in the oven, stew or fry. Duck baked with apples will decorate the festive table, and stewed with vegetables will be a great addition to any salad.

Features of duck meat

A beautiful and deliciously prepared dish does not mean that it can be useful for any person. Like other types of meat, duck has its pros and cons in use. To understand this, it is worth studying its composition in more detail.

Like all waterfowl, duck has a high fat content, which is mainly located in the skin. Removing it will not make the meat a dietary product.

Duck pulp fibers, in comparison with the meat of other birds, are characterized by increased density and rigidity, they contain a large number of blood vessels. Given these indicators, duck meat is usually classified as dark varieties.

What useful elements are found in duck meat

The benefits of duck meat are explained by the variety of chemical elements necessary for the body, with which it is rich.

Vitamin A. It is found in this product in an amount 2 times higher than in any other type of meat. Retinol (A) has a beneficial effect on the condition of the skin, improving it appearance, helps to sharpen vision, increase immunity and protect against viral diseases. Duck replenishes the reserves of vitamin A in the body for the process of full-fledged formation of bones and teeth, the formation and development of new cells, and inhibition of the aging process.

Vitamin group AT. duck liver contains pantothenic acid - vitamin B5. An important property of this element is the acceleration of metabolic processes, the neutralization of negative metabolic processes, expressed by an increase in acidity and the accumulation of excess gas in the intestines. This vitamin stimulates the production of adrenal hormones glucocorticoids, promotes the treatment of arthritis, allergies, and various heart diseases.

B4 - affects correct work liver and kidneys, coordinates brain processes, improves memory, prevents the development of atherosclerosis.

The meat of this bird contains vitamin B1, the lack of which leads to insomnia, worsens mood and appetite.

Riboflavin (B2) provides cells with oxygen, is responsible for the condition of the skin, improves the functioning of the organs of vision, and has a positive effect on the growth of hair and nails. Vitamin B2 reduces the negative impact of all kinds of toxins on the organs of the respiratory system, it is necessary for the full functioning of the thyroid gland.

Betaine. Its action is associated with the normalization of the digestive system. Getting into the human body with duck meat, this substance activates metabolic processes, helping to cleanse and remove toxic substances.

Omega-3 and Omega-6 acids. The combination of these components is the basis for the growth of hair and nails. They help to reduce the inflammatory process, have a preventive effect in neurological diseases, suppress depression, chronic fatigue and emotional disturbances. Unsaturated omega acids neutralize cholesterol in the blood. Their deficiency entails diseases of the brain, heart, blood vessels, inhibits intellectual development, and can cause dementia.

Squirrels. Duck meat is a source of protein, which, in turn, contains amino acids useful for the body. Proteins are involved in metabolism, ensure the functioning of the nervous system, affect the ability to grow and reproduce.

Linoleic acid. The amount of it in duck fat is greater than in any other. Serves for an energy reserve, promotes the processing of fat from food, accelerates muscle growth during sports loads. Thanks to this ability, linoleic acid is included in the composition of weight loss products.

All these substances and vitamins are necessary for the full operation of life support systems. human body. Of course, it is impossible to provide the required level only with duck meat, but it is recommended to use it as an additional source.

The benefits of duck meat for humans

The duck product contains many useful substances necessary for normal operation. internal organs. It has a high nutritional value, allows you to get rid of hunger for a long time, saturating the body with all the necessary elements. Given the rich composition and properties of each element described above, the benefits of duck meat for humans are as follows:

It has a stimulating effect on the brain;

improves skin condition, complexion, reduces the manifestation of skin defects;

helps to solve the problem of anemia, affecting the production of blood cells and increasing the level of hemoglobin in the blood;

· increases immunity and protective properties of an organism;

strengthens blood vessels and bones;

removes carcinogenic substances from the body that lead to the formation of malignant tumors;

influences the increase of potency in men;

influences the improvement of metabolism.

Duck meat will bring benefits to people whose vital activity is associated with high energy and nervous costs. Thiamine, which is part of it, has the ability to convert carbohydrates into energy to replenish the body's reserves.

Caution: the harm of duck meat

In addition to useful properties and palatability, duck meat has contraindications, which are explained by excessive fat content and fiber stiffness.

1. The amount of fat. Once in the body, fatty duck meat affects the formation of cholesterol, which disrupts the normal course of physiological processes in the blood vessels.

2. Rigidity of meat. For healthy people this property is not a problem, but for those who have diseases of the intestinal tract, eating such food will cause serious complications.

The use of duck meat is contraindicated in such categories of patients:

· obese or overweight;

patients diabetes or goiter of the thyroid gland;

having chronic diseases gastrointestinal tract, liver;

With individual intolerance to the components of the product.

Eating this product should be limited due to its excess fat content. The harm and benefits of duck meat must be assessed for each person individually, given that the harmful effect depends on chronic diseases and the amount of meat eaten.

The domestication of ducks was carried out before our era. And now it is one of the most common poultry - there are 110 species of ducks in the world. The weight of the carcass is on average 2-4 kg, depending on the breed.

Disputes about the usefulness of duck meat for human health among experts do not stop. They are associated with the presence of a significant amount in the duck. All housewives, when carving a duck, see a large amount of fat in the carcass and know that, compared to other types of meat, duck is tougher.

Therefore, mothers are interested in whether it is suitable for baby food duck meat, whether its properties are useful for children, and at what age it is recommended to introduce it into the child's menu.

With a low (less than 1 g) content of carbohydrates (per 100 g of meat), duck contains fats of 5.95 g and about 18 g, almost 74 g of water, and about 1 g of ash.

duck is high-calorie product: in 100 g of it - 248 kcal.

Duck meat contains a huge set of vitamins:

riboflavin (B 2);
thiamine (B 1);
niacin (B 3 or PP);
choline (B 4);
folic acid (B 9);
pyridoxine (B 6);
pantothenic acid (B 5);
cyanocobalamin (B 12);
, K, D.

The mineral reserve is also impressive:

phosphorus;
copper;
selenium;
iron;
manganese;
potassium;
sodium;
cobalt;
sulfur;
fluorine;
chromium;
molybdenum;

The content of potassium (271 mg), copper (253 mcg), phosphorus (203 mg) in 100 g of meat is especially impressive.

What is useful duck

Duck meat is very fatty, so dietary products it cannot be attributed.

Although duck meat is not dietary, it still has useful properties:

Due to the presence of a whole complex in the composition of meat, it has a beneficial effect on the function of many organs: the nervous system, digestive tract, hematopoiesis, cardiovascular system. Vitamin B1 helps to improve the child's appetite, relieve fatigue, normalize sleep, and improve mood. Vitamin B2, together with zinc, ensures the health of the skin, hair, and nails. Choline (vitamin B4) and thiamine (vitamin B1) are involved in the formation of cell membranes or their restoration.
According to the quantitative content of vitamin A, which provides visual acuity, duck meat is superior to turkey and chicken. This vitamin, in combination with minerals and other vitamins, ensures the health of the skin, increases the effectiveness of treatment for dermatological diseases.
The optimal ratio of amino acids in meat is of great importance - it is an excellent building material for tissues in the body.
The iron and folic acid contained in meat are necessary for the synthesis of erythrocytes (red blood cells), increasing hemoglobin. This is especially important in children.
Pantothenic acid improves absorption nutrients, contributes to the activation of metabolism in the body.
Phosphorus and calcium contribute to the development and strength of bone tissue and tooth enamel.
The content of polyunsaturated fats (Omega-6, Omega-3) in duck is very significant (5.57%), it practically corresponds to their presence in seafood. These fats are necessary to ensure most of the vital processes for the body: the functions of the organs of vision, smell, transmission of impulses along nerve fibers, and the normal functioning of the heart. Insufficient consumption of foods containing unsaturated fatty acids can lead not only to cardiovascular pathology, but also to a slow development of intelligence in children. According to the content of these acids, duck is equated to.
The antioxidant properties of vitamins A and E, unsaturated fatty acids ensure the removal of harmful substances and carcinogens, radionuclides from the body, which is important for children from environmentally unfavorable regions. These substances contribute to the accelerated recovery of the mucous membranes of the organ of vision, respiratory tract in modern children sitting for hours at computers, inhaling exhaust fumes on city streets.
Duck fat linoleic acid (there is more in duck than in beef or chicken) contributes to its conversion into energy, and not accumulation in the body's fat depot.

Duck harm

The main disadvantage of duck meat is its high fat content. Quite a lot of fat remains in the meat even when the skin is removed from the carcass. Therefore, duck should not be included in the diet:

children with;
suffering.

Duck is a tough, hard-to-digest product containing refractory fats. For this reason, it is not recommended to give it to children:

having problems with digestion;
suffering, biliary tract and liver.

With caution, duck should be introduced into the diet of children prone to the development of allergic reactions, since the use of duck meat can provoke a manifestation.

Housewives buy duck carcasses in the market, and in the store you can buy their frozen meat. When buying a frozen duck, you need to pay attention to the expiration date of the product. There should be no blood crystals in the package. But you can fully appreciate the quality of the purchased meat only after defrosting.

When buying fresh meat, you need to follow the rules for assessing its quality:

duck skin should be yellowish, shiny, elastic and not sticky;
inside the meat should have a bright red color;
the old duck has a larger carcass and rich specific smell;
too thin a bird can be excessively stiff and sinewy;
a young duck has a light fat, relatively soft beak and light yellow paws.

Chilled carcass can be stored in the refrigerator for 2-3 days, and frozen in freezer- up to a year.

When can you give duck to children

Children should be offered boiled, stewed or baked duck. Roast duck goes well with apples.

The opinions of experts on this matter are ambiguous. Some of them believe that duck can be cooked for children only after the age of 7, others allow duck meat to be included in the diet from the age of 5.

Unanimously, all pediatricians and nutritionists declare that ducklings cannot be given to babies under 3 years old. Its tough and fatty meat is poorly digested and absorbed, especially since digestive system the baby is not yet mature enough.

Specifically for each child, the question of eating duck meat should be decided with a pediatrician who observes the baby and knows the characteristics of his body. With regard to this type of meat, we can say this: it is better to introduce it into the diet later than earlier.

Regarding the size of the portion for the child, it is also better to consult a pediatrician. The first duck sample should be minimal: 0.5-1 tsp.

Monitoring the child's condition in the next day or two will help make sure that there are no allergic reaction for the duck. With good tolerance, the portion of meat can be gradually increased and brought up to 70 g.

It is desirable for children to cook fresh meat of a young duck - it has less fat and is less tough. Duck can be:

cook;
cook for a couple;
put out;
bake.

Use fried meat children should be excluded.

For a child, it is preferable to boil or bake duck breast.

Duck goes well in dishes with vegetables and. fragrant apples reduce the peculiar smell of meat.
The dish is best served with green salad leaves - the substances contained in it neutralize fat and prevent it from accumulating in the body.

When preparing broth, which, like chicken, has healing properties, it is better to use meat without a skin. If there is a lot of adipose tissue in the carcass, then it is better to pre-cut it before starting cooking.

When cooking duck, no additional vegetable or animal fats are added. The duck needs to be boiled long enough to become softer and more tender.

When using canned meat, preheat it with a water bath or microwave.

Duck can be used to prepare:

borscht, soup;
roast in a pot;
vegetable stew;
jelly;
pilaf;
homemade meat pate;
cutlets;
meatballs;
meatballs.

Duck Recipes for Kids

duck soup

Put a small duck carcass and 1 whole onion in a saucepan and pour hot (about 80 0 C) water. Boil after boiling for 5 minutes and drain the broth.
Take out the carcass and cut it into portioned pieces, put them in a saucepan along with chopped carrots, roots (50 g of parsley and celery each), pour water, put on fire.
After boiling, remove the foam, add the passivated and 150 g of well-washed hot water millet, salt to taste and allspice.

The soup is cooked until done. If desired, you can collect and remove the fat that has risen to the top. Greens are added before serving.

Duck breast with honey and cherry sauce

To prepare you should:

Take 2 duck breasts, rinse them thoroughly and make small cuts on them, salt a little.
Mix 2 tbsp. l. With nutmeg and cinnamon, taken on the tip of a knife.
Lubricate the breasts with the resulting mixture (pickle), put in a plate and leave them for two hours.
After 2 hours, it is necessary to drain the released juice (but do not pour it out).
Preheat the oven to 200 0 C, put a baking sheet in it with the breast laid out on it for half an hour.
To get the sauce, you need to add 2 tbsp to the juice released during pickling of the breast. l. canned, boil for a couple of minutes and add 1 tsp. starch, mix well.
Put the baked breast on a plate, pour over the resulting sauce.

baked duck

Wash the duck carcass, dry it with a paper towel, rub it inside and out with a mixture of salt and spices, and place it in a baking dish.
Wash 0.5 kg of apples (preferably sour varieties), cut the core out of them, cut into slices and fill the duck with them. Fasten the duck skin with wooden skewers.
Bake in the oven for 3 hours, periodically basting the carcass with a mixture of fat and juice that stands out.

Summary for parents

Duck meat, although healthy, but containing a large amount of animal fats, definitely should not be given to children before 3 years of age.

Otherwise, an unbearable load on the immature organs of the gastrointestinal tract of a child can lead to a deterioration in the digestive process, a violation of the functions of the pancreas and liver.

Due to its composition, duck used by older children will help improve skin and hair, cleanse the body of toxic substances, activate metabolic processes, and improve blood composition.

A nutritionist talks about the properties of duck meat: