In China and other parts of Southeast Asia, duck meat is an extremely popular food. That is because of its rich, savory flavor. However, in America we eat an average of only about 3/4 pound of duck annually per capita, compared to 55 pounds per person for chicken. So why isn’t duck a more popular meat in North America? It may be in part because duck is hard to find in most supermarkets. (This is not a problem for hunters.) It also may be that there are many myths surrounding the nutritional value of duck. As many of our visitors who go Argentina duck hunting and Argentina wing shooting can attest to, duck can be a healthy and tasty alternative to many kinds of fowl.


Fat Facts about Duck

One thing that turns many people off automatically to the idea of eating duck is that it is known to be higher in saturated fat and cholesterol than chicken and some other kinds of poultry. While it is true that duck has higher levels of saturated fat than chicken, its healthy omega 3 fats levels are equivalent to chicken. Moreover, you can control the amount of fat present in the duck you eat by watching how you prepare it. For example, to make sure the duck you eat is as lean as possible, cook it skinless. Also, be sure to trim away all visible fat before preparing your duck.

Nutrition Facts about Duck

As far as vitamins and minerals go, duck stands shoulder to shoulder (or wing to wing) with many other kinds of fowl. Duck is high in minerals such as selenium and zinc. It is also high in B vitamins such as pantothenic acid (B-5), B-12 and B-1. B-5 and B-12 both support a healthy nervous system. A single serving of duck supplies 32% of the RDA for B-5 and 17% of the RDA for B-12. Duck also has high iron content. Iron is essential for boosting the body’s energy levels and in the production and maintenance of healthy oxygen-carrying red blood cells. Finally, duck is high in protein. A 3.5 ounce serving of duck (with the skin removed) contains 18 grams of protein. Protein supports the immune systems and it also helps keep your skin, tissue and bones healthy. So you see, ducks make much more than simply good mantle pieces. They are a tasty and healthy alternative (or supplement) to other kinds of poultry.