Duck

In cooking and gastronomy, the duck or duckling is the meat of several species of birds of the Anatidae family, found in both fresh and salt water. Duck is eaten in many kitchens around the world. It is a meat with high fat and protein content, rich in iron.

Duck is a meat rich in protein, contributing to the formation of antibodies that help fight infections. A 100 gram serving of breast provides more than half of the daily protein requirements.