Duck
Duck is a kind of meat with dark, moist and richly flavored, and because of its high fat content, is often served with fruit to offset its richness. To cook a whole duck, prick the skin allover and rub with salt, then cook on a rack set above a roasting tin to allow the fat to drain. If making gravy with juices, skim off the fat first.
| Nutrition Info | |
| per 100g [roasted,boneless] | |
| Calories | 217 Kcal |
| Protein | 27 g |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Total Carbohydrates | 0 g |
| Sugar | |
| Dietary Fiber | |
| Cholesterol | 114 mg |
| Sodium | 110 mg |
* All above for your reference only *
