Duck

Duck meat, sourced from various species within the Anatidae family, is a cherished ingredient in kitchens worldwide. Renowned for its rich flavor, the meat is primarily obtained from the bird's breasts and legs. Unlike other poultry, duck meat is considered white meat but exhibits a slightly darker color.

A distinctive feature of duck meat is its layer of subcutaneous fat, which not only enhances flavor but also keeps the meat moist during cooking. This makes it ideal for a range of dishes, often involving roasting to achieve a crispy skin.

Some of the most famous duck dishes include Peking duck, duck confit, duck à l'orange, and foie gras. Each of these dishes highlights the versatility and distinctive taste of duck meat within different culinary traditions.

However, it's important to note that wild ducks can sometimes carry pollutants from contaminated water sources. This poses health risks due to potential PCB (polychlorinated biphenyls) contamination.

Despite this, duck remains a versatile and flavorful protein, enjoyed in various delicious forms across the globe.