Duck Leg Meat (Pekin, Bone-In, Cooked, Braised)
Description:
The duck leg meat from the Pekin breed, cooked and braised with the bone in, offers a rich and flavorful option for those looking to indulge in tender, succulent poultry. Known for its slightly gamey yet hearty taste, this cut is prized for its juicy texture and depth of flavor. The meat is braised to perfection, ensuring it remains moist and easy to separate from the bone, making it a versatile ingredient for a variety of dishes such as stews, pies, or as a standalone entree.
Nutritional Information (Per 100g):
| Nutrient | Amount |
|---|---|
| Energy | 178 kcal |
| Protein | 29.1 g |
| Fat | 5.96 g |
| Saturated Fat | 1.34 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 10 mg |
| Iron | 2.33 mg |
| Magnesium | 0 mg |
| Phosphorus | 0.0 mg |
| Potassium | 0.0 mg |
| Sodium | 108 mg |
| Zinc | 0.0 mg |
| Copper | 0.0 mcg |
| Manganese | 0.0 mg |
| Selenium | 21.6 mcg |
| Vitamin C | 2.3 mg |
| Thiamine (Vitamin B1) | 0.0 mg |
| Riboflavin (Vitamin B2) | 0.0 mg |
| Niacin (Vitamin B3) | 5.33 mg |
| Vitamin B6 | 0.0 mg |
| Folate | 0.0 mcg |
| Vitamin B12 | 0.0 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0.0 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information:
Duck meat is considered a poultry product and is generally safe for individuals without poultry allergies. However, those with specific food sensitivities or allergies should consult their healthcare provider before consuming duck.
Dietary Preferences:
- Low-Carb: With no carbohydrates or sugars present, duck leg meat is a suitable choice for low-carb and ketogenic diets.
- High-Protein: A rich source of protein, this dish can support muscle repair and maintenance.
- Gluten-Free: Naturally gluten-free, making it an excellent choice for those with gluten sensitivities or those following a gluten-free diet.
- Dairy-Free: Free from dairy, making it an ideal protein source for those avoiding dairy products.
- Paleo and Keto Friendly: The absence of carbs and high protein content makes duck leg meat an excellent option for paleo and keto dieters.
Advice:
When preparing duck leg meat, slow braising or roasting are great methods to ensure the meat remains tender and flavorful. The fat content in duck can be high, but it is predominantly unsaturated, making it a healthier fat choice in moderation. If you wish to reduce fat further, you can remove the skin before cooking.
Conclusion:
Pekin duck leg meat, braised and bone-in, is a delicious, nutrient-rich option for anyone looking to explore the hearty, robust flavors of duck. With high levels of protein and key nutrients such as iron, niacin, and selenium, it is a healthy, satisfying choice for a variety of meals. Whether used in a classic braised dish or as an addition to soups or salads, this duck leg meat is sure to impress both in flavor and nutrition.
