What Does It Taste Like? Both factors have an impact not just on the duck community, but also on the quality of the duck meat and duck eggs. Goose and duck do vary by intensity of flavor. The amount of protein in duck is comparable to the protein content of dark-meat chicken and dark-meat turkey. Duck also has various uses beyond just its meat. But there are claims that red meat (mutton, lamb, beef, pork) should generally be avoided, while white meat (chicken, duck, fish) is encouraged. When it comes to poultry, duck is the dark meat of this category. As with chicken, you can eat duck offal, turning livers into pâté or pan frying kidneys. White Meat Perhaps, for lack of a better gauge might it would be best to reference the more familiar flavor of turkey thigh meat. Generally, duck meat has a higher fat content than other poultry such as chicken and turkey, and the meat is darker in color. Compare Chicken meat to Duck meat by vitamins and minerals using the only readable nutrition comparison tool. It dark meat, and the flavor will vary with breed, age, and diet. It won't be like chicken. Chicken’s star began to rise in the early 1920s, according to the National Chicken Council, when farmers on the East Coast hatched the broiler, a chicken raised for its meat rather than its eggs. No significant differences were found in moisture content between breast meats of the two species (p>0.05). When you want to indulge, ditch the skin to save some calories. Shear force decreased with increasing storage time in both chicken and duck breast meat, moreover, it decreased rapidly in duck breast compared to chicken breast. A 3-ounce portion of duck meat contains 16 grams of protein, according to the USDA. Generally, red wine is served with meat, and white wine is served with with poultry. It dark meat, and the flavor will vary with breed, age, and diet. Duck is all dark meat, and has a thick layer of fat that must be rendered out. It's generally got more fat / oilier, but there's plenty of advice for cooking your first duck and dealing with this. Duck meat has a much stronger flavor than both chicken and turkey. Duck meat vs Domestic goose - In-Depth Nutrition Comparison. If you do enjoy duck it may be worth looking for organic certification. Significant (p<0.05) differences were found in crude protein, fat and total ash content between the breast meat samples Duck vs Chicken . Compare Duck meat to Domestic goose by vitamins and minerals using the only readable nutrition comparison tool. Amounts of healthy omega 3 fats are pretty much equivalent between chicken and duck and amount to about 0.3%. Like Martha said, it's best to make a few shallow cuts in the skin over the breast (don't go all the way through to the meat) to help the fat render out. Pork is a white meat. Although duck can sometimes look red in its raw state, it is considered to be a type of white meat. Compare Duck meat to Chicken meat by vitamins and minerals using the only readable nutrition comparison tool. The Institute of Medicine notes that the recommended dietary allowances, or RDAs, for protein are 56 grams daily for men and 46 grams per day for women. There is not a lot of danger in drying out the breast meat like with a chicken. Dark meat is often a delicacy in terms of meat. Most people do not cook duck meat at home, but it can be a delicious treat when eating out. Goose has a similar albeit richer flavor with grassy tones. chicken and duck meat are presented in Table 1. Duck meat has a stronger fowl smell than chicken meat. Duck also has less protein than our healthier picks. Meat is a great source of protein and lots of vitamins and minerals. cultured/lab-grown) meat pioneer Memphis Meats has unveiled its latest innovation – chicken and duck produced from poultry cells without raising animals – in what it describes as an “unprecedented milestone for the clean meat industry.” First of all, all meat is nutritious and full of protein, nutrients, and other beneficial compounds. The research shows that red meat is the superior of the two in terms of nutritional value, with the main advantage being the higher vitamin B12 content. Our family loves it, but for some people, it's an acquired taste.