Ducks are one of the best friends of mankind
And the mainland has more than two thousand years
History of raising ducks, making ducks, and eating ducks
It is not only the world's largest producer of meat duck
It is also the world's largest consumer of meat and duck[1]
Meat ducks account for about 66% of the global duck population[2]
(Source: soogif)
We have developed 10,086+ ways to eat duck
Arrange each duck from head to toe clearly
From ancient times to the present, the price of ducks is changing, the quality is upgrading, and people's love for it has increased unabated.
Peking Duck: Produced by the Royal Family, It Must Be a Fine Product!
Nanjing roast duck: On roast duck, the one upstairs is the younger brother
(Source: Network)
Hubei duck neck: the delicious combination of flesh and bone, are you sure not to take a bite?
Hunan sauce plate duck: fragrant enough, spicy enough, strong enough!
Cantonese white cut duck: smooth skin and tender meat, unique
In addition, there are wax duck, oil duck, stewed duck, beer duck... With so many delicious ducks wiping their saliva, which one do you love the most?
Duck is inexpensive, in addition to delicious, nutritional value is also very high. Duck meat is rich in protein, the fat content is lower than that of pork, and it is mainly based on monounsaturated fatty acids that are better for cardiovascular and cerebrovascular diseases.
(Source: Chinese Food Ingredient List)
The various essential amino acids of food protein must reach a certain proportion in order to be fully absorbed and utilized in the human body.
Duck meat contains a variety of amino acids needed by the human body, and the content of essential amino acids far exceeds the adult mode recommended by FAO (Food and Agriculture Organization of the United Nations)/WHO (World Health Organization)[3], which is more conducive to absorption and utilization by the human body.
There are also data that show that among the seven kinds of meat that people often eat, the muscle protein scores are, in order of high to low: duck, goose, pork, chicken, beef, lamb, and rabbit [4]. Look, the ducks are so good!
A thousand people may have a thousand answers.
From the perspective of nutrition, the fat content of duck skin and duck tongue is relatively large, and the cholesterol content of duck liver and duck intestine is relatively high. If you want to lose weight or have "three highs", it is recommended to eat less or do not eat these four parts.
As you can see from the table, the C position of the duck palm is appropriate! High in protein, low in fat, and low in cholesterol, you can eat with confidence!
It should be reminded that there are two places in the duck's ass that are not recommended to eat:
One of the screaming tail lipid glands (pictured below) is a specialized synthetic oil gland endemic to poultry [5] that can contaminate the quality of the meat.
(Source: Color Atlas of Duck Anatomy Tissue[6])
The other is the supraluminal sac (inside the buttocks, pictured below), which is the central lymphatic organ of the duck [7], which contains some pathogens and cell debris that have not been broken down, metabolic waste, etc., and is not recommended to eat.
However, in general, the regular slaughtered ducks on the market will remove these two places on the butt, and the meat of the duck's ass will be as safe as the meat of other places after the removal.
The duck is so good that it should have been held in the palm of the hand by people and slowly nibbled, but the duck red is not much, and there are many rumors around the duck.
Help the ducks to dispel the rumors
Also remind the next love of duck kisses
Roast duck, roast duck, and marinated duck are delicious
But relatively heavy oil, heavy salt
It is recommended to eat less
Especially obese and "three high" people should pay more attention
Needless to say, order a duck to go!
Review expert: Liu Pingping | Registered Dietitian
bibliography:
Chen Xiaoqin, Zhao Ping, Zhao Yunhuan, et al. Processing status and development trend of meat duck industry in Mainland China[J]. China Livestock and Poultry Breeding Industry, 2019, v.15(09):35-36.
Hou Shuisheng, Liu Lingzhi. Current situation of waterfowl industry in 2019, future development trend and suggestions[J]. Chinese Journal of Animal Husbandry, 2020, v.56(03):135-140.
Wang Lusha, Chen Yulian, Huang Ming, Zhou Guanghong. Antioxidant Properties of Duck Protein Lysates[J]. Food Science, 2015:0-0.
Qian A P, Yan S Y, Lin H X, et al. Amino acid composition and nutritional evaluation in poultry meat[J]. Chinese Agricultural Science Bulletin, 2010, 26(013):94-97.
Feng Yulong, Xie Ming, Wen Zhiguo, et al. Research progress on tail lipid glands and their biological functions in poultry[J]. China Feed, 2013, 000(009):9-12.
Li Jian,Yu Chuan,Zhang Min. Color Atlas of Duck Anatomy Tissue[M], Chemical Industry Press, 2016.
Deng Yibai. Structural characteristics of the upper cyst of duck cavity[C]// Proceedings of the 15th Symposium of Animal Anatomy and Histology and Embryology Branch of Chinese Society of Animal Husbandry and Veterinary Medicine. 2008.
GB/T 29389-2012, Technical Specifications for Determination of Production Performance of Meat Duck[S].General Administration of Quality Inspection and Quarantine of the People's Republic of China, Standardization Administration of China, 2013.
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