Duck fillet is rich in proteins, vitamins, and minerals that play a key role in maintaining health and energy metabolism.
Among the vitamins, vitamin B6, B12, as well as iron and zinc stand out, which are necessary for the normal functioning of the body.
Nutritional Value
Duck fillet contains about 25 g of protein per 100 g of product, making it an excellent choice for maintaining muscle mass. In addition, duck fillet is rich in fats (approximately 15-20 g per 100 g), which is important for following a keto diet.
The glycemic index of duck fillet is 0, making it an ideal product for low-carbohydrate diets.
The calorie content of duck fillet per 100 grams is approximately 337 calories.
Lipid Profile
Duck fillet contains various types of fats, which generally make up a significant part of its lipid profile. Mainly, the following types of fats are present in duck fillet:
- Saturated fats: about 33% of the total fat volume.
- Monounsaturated fats: about 50% of the total fat volume, making them the main component of the fat profile.
- Polyunsaturated fats: about 17% of the total fat volume, of which:
- Polyunsaturated Omega-3 (ALA, DHA, EPA): less than 1%.
- Polyunsaturated Omega-6 (LA, AA): about 16%.
Interesting Facts About Duck Fillet
It is a delicacy. In many cultures, it is considered a gourmet dish and is often served in expensive restaurants.
The influence of feed on flavor. The taste of duck fillet can vary significantly depending on what the duck was fed.
For example, ducks fed corn have a sweeter taste.
Traditions and holidays. In some countries, duck is a traditional dish during holidays such as Christmas or New Year.
Processing features. When preparing duck fillet, it is important to properly remove excess fat to avoid spoiling the dish’s flavor.
Goose vs. duck fillet. Although goose and duck fillet have similar taste qualities, duck is usually more tender and less fatty.
Choosing wine. Duck fillet usually pairs well with red wines such as Pinot Noir or Merlot.
Historical roots. Ducks were domesticated by humans more than 4000 years ago and have since been used as a food source.
