Duck Meat – Whole Cleaned
Duck meat has a much stronger flavor than both chicken and turkey and the meat is darker in color. Duck offers a moderate amount of protein and a relatively higher fat content compared to other meats.
However, the majority of this fat comes from the skin, which anyone who wants a lower fat/calorie intake can remove. Presuming we eat the whole duck including skin, then duck offers a substantial amount of dietary glycine. Glycine is an important amino acid that plays a wide range of roles within the body, and duck offers 1614 mg per 100 grams. Similar to many other kinds of meat, duck is predominantly a source of B vitamins. Selenium is the most concentrated mineral in duck, and the meat is high in phosphorus, iron, zinc, and copper.
Farm Fresh Meat. No preservatives and Not Frozen.