Duck

Description

Ducks are small to medium sized birds. Their main distinguishing features are a relatively short neck and a tarsus, which is covered in front with transverse shields. As for the color of the duck plumage, it can be varied. Many types of ducks have a kind of “mirror” on the wing.

In some species of ducks, sexual dimorphism is observed during the breeding season, which manifests itself in different colors of males and females. In a significant part of the species of ducks, molt occurs twice a year: in the summer – full, and in the autumn – partial.

The mallard can be called the progenitor of the domestic duck. The weight of males (drakes), as a rule, reaches three to four kilograms, females can weigh from two to three and a half kilograms. On average, a female duck brings about 250 eggs per year.

Among modern breeds of domestic ducks, meat, meat and egg, and also egg breeds can be distinguished. Meat includes black white-breasted, Peking, as well as gray our country. For meat and egg breeds – mirror and khaki campbell, and for egg breeds – Indian runners. Currently, ducks are raised in Russia, as well as in many other countries.

The main duck breeds currently known include diving ducks, shelled ducks, river ducks, steamer ducks, muscovy ducks, mergansers, duck, and many other breeds.
The main nuances that pay attention to in the process of breeding new breeds of ducks are their early maturity, egg production, as well as gain in live weight.

Ducks belonging to beef breeds are characterized by a higher maturity and a significantly higher live weight compared to other breeds. If such ducks are properly cared for, in about two months their weight can reach two or even two and a half kilograms.
The meat and egg direction of ducks is also called multi-user and universal.

Very often, these ducks are grown on small household farms. In two months, the weight of such chickens, as a rule, reaches one and a half kilograms.

Egg breeds of ducks are lighter in weight, as well as higher egg production.

One of the most profitable breeding breeds is the common white duck, however it should not be overfed so that it does not overgrow with fat. In addition, these ducks will need a good pool of water in their backyard.

Composition and calorie content

• Calorie content 405 kcal 24%
• Proteins 15.8 g 20.8%
• Fat 38 g 67.9%
• Water 45.6 g 2%

Duck meat contains:

• B vitamins and vitamins A, C, E, D, K;
• Macronutrients;
• Microelements.
• All vitamins present in it, each in its own way, perform a kind of positive function for the normal functioning of the body.

The benefits of duck meat

In addition to its taste, duck meat also has beneficial properties. Many of these properties come from duck oil. When consumed in a certain amount in food, the body is cleansed of carcinogenic substances and the complexion improves.

The presence of enzymes in duck fat helps to regulate metabolism.

What else can be the benefit of duck meat? Vitamin A, found in decent quantities in duck meat, improves the condition of the skin and the visual function of the eyes.
The medical approach to duck meat is practical.

In their opinion, this product is simply necessary in the diet of a person with physical or nervous exhaustion. The restoration of the body occurs due to the revitalization of the immune system with proteins.

Pantothenic acid contained in duck liver eliminates metabolic processes in the body. The presence of large amounts of Retinol and amino acids has a positive effect on male potency. All the positive aspects of duck liver are inherent in home-grown birds, not store bought.

Domestic duck meat contains large amounts of betaine and choline, which help build cell membranes. Their presence in the body is vital. This type of meat is also useful for anemia.

For those wishing to lose weight, the presence of domestic duck meat in the diet is categorically contraindicated, but it is quite possible to combine weight loss with the use of wild duck meat.
Green salad in combination with duck meat promotes the rapid assimilation of nutrients necessary for the body, preventing fat accumulation.

Harm and contraindications

The main harmful property when eating duck is the amount of fat that enters the body, since fat is a source of cholesterol, which contributes to the disruption of natural processes in the blood vessels. It is also contraindicated in people who are overweight or obese. The separation of the skin from the meat of the carcass will slightly reduce the fat content, but will not lead to the desired result.

The second harmful property of duck is its toughness, which greatly complicates digestion, putting a great strain on the digestive system. For a healthy person, this factor will not cause trouble, but for people suffering from liver or gastrointestinal tract diseases, eating duck can cause significant harm.

When eating duck meat, the benefits and harms of this use must be clearly weighed. After all, harm directly depends on the presence of chronic diseases and the amount of meat consumed.

How to choose a duck

In order to choose the “right” meat, the following basic rules must be followed:

• meat in no case should smell, if there is a pronounced smell, you cannot buy it, as this indicates the appearance of bacteria and their reproduction;
• when cut, the meat should be moist, which indicates its freshness, and not that it has time to start drying;
• to select good meat, see if it separates easily from the bone. If so, then it is old, most likely, it was stored incorrectly, it can be very dangerous;
• if you press on the meat tenderloin with your fingers, while the traces will instantly disappear, then the meat is fresh, otherwise, it has been lying for a long time, it cannot be purchased;
• if, when cut, the meat fully complies with the quality characteristics, and its surface is weathered, does not have a characteristic shine, then such a product should not be on the dining table;
• in addition to external and internal signs of high-quality meat, it must be properly stored, which will only be provided by refrigeration equipment, you cannot buy meat from your hands, especially in the hot season, otherwise poisoning cannot be avoided;
• you should be careful when purchasing pickled semi-finished products, shashlik goulash and others, since very often supermarkets use stale meat for cooking, as for minced meat, a very large amount of fat, as well as cartilage, is put in it;
• to select a good product, please note that the meat should not have a greenish tint or similar stains. These were general rules.

Taste qualities

Duck meat is a dark type. It is characterized by a red-brown color and high fat content in comparison with other birds, which does not allow it to be classified as dietary products. However, the special juiciness and tenderness of duck meat won him many fans all over the world.

Duck generally tastes like most other poultry. But, like each of them, it has its own unique flavor and aroma. Duck baked with a whole carcass with a crispy crust is especially tasty. The specific duck smell, which not everyone likes, is easily masked thanks to the various fillings that can be stuffed with the bird before baking.

The freshness of the meat is also important for the taste of duck dishes. Poultry should not be stored in the freezer for more than 3 months. Fresh or defrosted duck must be sold within 3 days.

Cooking applications

Duck meat is very popular among cooks. The duck is prepared with a whole carcass or cut into pieces, stuffed with various fillings. Duck can be a stand-alone dish or used as an ingredient. Duck meat:
• boiled,
• extinguish,
• fried,
• bake,
• crushed into minced meat,
• salt,
• grilled or steamed;
• added to appetizers and salads.

In the cuisines of different nations, there are many recipes for duck dishes. Delicious soups (cabbage soup, borscht, hodgepodge) and second courses (roast, pilaf, stew) are made from it. The delicate duck fat is great for frying.

Duck goes well with vegetables, various cereals, mushrooms and even fruits. Wines and sweet and sour sauces work well with it. The most popular in the world are the classic baked duck with apples and the visiting card of Chinese cuisine – Peking Duck.

Peking duck at home

Ingredients

• The main
• duck 1 carcass
• water 2 l
• ginger root 1 piece
• soy sauce 60 ml
• rice vinegar 60 ml
• seasoning 5 spices (five spice) 1 tbsp. l.
• star anise 2 pcs.
• 1 pinch salt
• honey 3 tbsp. l.

Cooking

1. So, take a fresh gutted duck, wash thoroughly, pat dry with a towel and trim off excess fat from the tail and neck. Place the duck on a wire shelf with a tray.
2. Prepare the marinade. To do this, pour water into a saucepan, add chopped ginger root, honey, soy sauce, rice vinegar, 5 spice mix (Sichuan pepper, star anise, cloves, cinnamon, and fennel) and star anise stars. Bring the marinade to a boil and boil for a few minutes.
3. Prepare the marinade. To do this, pour water into a saucepan, add chopped ginger root, honey, soy sauce, rice vinegar, 5 spice mix (Sichuan pepper, star anise, cloves, cinnamon, and fennel) and star anise stars. Bring the marinade to a boil and boil for a few minutes.
4. Scald the duck with the marinade on all sides, the skin tightens a little and darkens.
   Scald the duck with the marinade on all sides, the skin tightens a little and darkens.
5. Put a bottle filled with water in a saucepan.
6. Put a duck on the bottle and put this structure in the refrigerator for 24 hours. If there is no bottle or space in the refrigerator does not allow placing such a structure, then put the duck on the wire rack, the most important thing is that there is uniform air access to the entire surface of the duck, but still the vertical position is preferable.
7. Put a duck on the bottle and put this structure in the refrigerator for 24 hours. If there is no bottle or space in the refrigerator does not allow placing such a structure, then put the duck on the wire rack, the most important thing is that there is uniform air access to the entire surface of the duck, but still the vertical position is preferable.
8. One hour before cooking, remove the duck from the refrigerator and leave at room temperature. Preheat the oven to 200 ° C.
9. Rub the duck with salt and place, breast side up, on a wire shelf with a tray. Bake until tender, so that the skin becomes ruddy, and the juice, when piercing the duck, is transparent. It took me 1.5 hours, but it all depends on the weight of the bird and your oven.
10. Leave the finished duck to rest for 30-40 minutes. Then cut into slices and serve with tangerine tortillas, hoisin sauce, and sweet and sour Chinese sauce. Enjoy your meal!
    Leave the finished duck to rest for 30-40 minutes. Then cut into slices and serve with tangerine tortillas, hoisin sauce, and sweet and sour Chinese sauce. Enjoy your meal!