Duck is a wonderful addition to a healthy diet, farmed for its tender and unique tasting meat. Duck is rich in iron and vitamin B complex; a source of Omega-6 and very high in protein. Even though it is rather high in fat, it can be eaten without hesitation, keeping in mind that duck fat contains the "good fats".
Duck meat is derived primarily from the breasts and legs of ducks, they have a layer of heat-insulating subcutaneous fat between the skin and the meat. Ducks are generally considered to be "Red" meat from nutritional standpoint due to its higher myoglobin content. From a culinary standpoint however, ducks are considered to be "White" meat. The higher myogloin content allows the muscles of the duck to absorb oxygen more effectively, which makes it possible for ducks to sustain long distance flights. Consider chickens which rely heavily on their thigh muscles - this is why the drumstick meat of a chicken always looks darker than its breast meat.
Duck is relatively easy to cook, and can be prepared using a variety of cooking methods including roasting, grilling, pan-frying, sauteing, and braising. It is also quite easy to cook on the barbecue. For maximum flavour, duck should be served slightly pink.
To bring out its unique taste duck teams amazingly well with fruits such as cherries, raspberries, figs, apples, oranges, blueberries. Bay leaf, rosemary, sage and thyme also complement its flavour.