Duck

In cooking duck plays a significant role.  Duck - Duck bird family
 Everyone is familiar dishes such as roasted duck with apples and foie gras pate, or Peking duck. And that's not the whole list of iconic dishes from duck meat.

Description

Duck - Duck bird of the family. Depending on the species, it is the small and medium sizes. In total there are more than 100 species of ducks, among which are the dives, river, mallard, Savka, musk, steamer duck, and others. Domesticated duck - one of the most common birds in the world. They are divided into three main species: beef breeds (Beijing, Ukrainian gray, white-breasted black), egg (Indian runners) and myasoyaichnye rock (SLR, Khaki Campbell). On average, domestic duck weighs 2-4 kg.

Meat breeds are grown for meat. Moreover, these rocks have a high precocity: with good care for two months, these ducks are gaining 2-2, 5 kg. Egg Ducks grown for producing eggs and they bear no worse than chickens. Myasoyaichnye breed grown as for duck meat and for eggs. Two months myasoyaichnye breed gaining weight and a half kg.

History

The ancestor of today's domestic ducks can be considered kryakovuyu wild duck. In different places it domestication occurred in different periods. For example, in the first century BC Kolummela Roman agricultural scientist advised to take the eggs of wild ducks and enclose a chicken hen that indicates the beginning of the process of domestication. The same scientist in his writings that in Rome organized special folds for the content of ducks.

Much earlier domestication occurred in ducks ancient China. It was there that was first used incubation of duck eggs - they put in a basket with heated chaff and put on top of each other in heated rooms. But the Indians had domesticated warty duck, which was later brought to Europe. Since then a lot has been withdrawn breeds of domestic ducks.

To date, private households are the most common types of gray Ukrainian and mallard.

Duck in cooking

Duck meat refers to dark meats, and high calorie duck does not allow it to rank as a dietary product, as opposed to white meats. However, the use of duck Undoubtedly, yes and taste her just fine.

Duck meat is smoked, salted, boiled, stewed, roasted, baked whole or in part. Very popular holiday dish is duck baked with apples in the oven or oven. Before baking stuffed carcass, not only apples, but other fillings: mushrooms, sauerkraut, rice, barley or buckwheat, oranges, potatoes, raisins, and others. The duck can be prepared excellent pot roast, a variety of salads, meat, rice, vegetables stews, sausages, brawn and jellies.

Used in food not only duck, but the duck fat and liver, resulting in tasty pies. Peretoplenny duck fat is great for frying. Duck stuffing can be prepared excellent burgers, meatballs or meatballs. And on the basis of duck broth obtained excellent soup and soups.

The composition and caloric content of duck

100g of wefts contained 73, 77 g of water 18, 28 g protein, 5, 95 g fat, 1, 06 g of ashes, 0, 94 g carbohydrate; vitamins retinol (A), thiamine (B1), riboflavin (B2), niacin (PP), pantothenic acid (B5), pyridoxine (B6), folic acid (B9), ascorbic acid (C), cyanocobalamin (B12) calciferol (D), alpha-tocopherol (E), choline (B4), phylloquinone (C); trace elements: selenium, zinc, copper, manganese, iron; macronutrients: phosphorus, sodium, magnesium, calcium, potassium.

Caloric weft has a high, approximately 350-400 kcal per 100 g of product.

Use duck

 Roast duck with honey
 The main benefit of ducks is high in vitamin B, phosphorus, zinc and selenium.

Despite the fact that in duck meat contains much cholesterol, it also contains polyunsaturated fatty acids omega-3 and omega-6. Therefore, doctors recommend eating duck meat for the normal operation of the cardiovascular system.

Betaine and choline contained in Duck, are actively involved in fat metabolism and are needed for the formation of cell membranes. A number of retinol duck higher than in other types of meat, so the use of cleats for people with low vision is clear.

Contraindications

The duck meat contains a large amount of cholesterol, so it is not suitable as a dietary food product and is not recommended for people with diabetes and obesity.

In addition, the duck meat contains high-melting fats, which are not well digested by the gastrointestinal tract. So do not eat duck for people with diseases of the stomach, liver and pancreas.





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