Duck

In cookery the duck plays not the last role. Such dishes as the baked duck with apples, paste of foie gras or a Peking Duck are known to all. And it is still not all list of cult dishes from duck's flesh.

Description

Duck – a bird from family Duck. Depending on a look, she is the small and average sizes. In total in the world there are more than 100 species of ducks from which it is possible to distinguish dives, river, mallards, savka, musky, ducks steamships, etc. The cultivated duck – one of the most widespread birds around the world. They are divided into three main breeds: meat breeds (Beijing, gray Ukrainian, black belogrudy), egg (Indian runners) and myasoyaichny breeds (mirror, khaki-kempbell). On average, the domestic duck weighs 2-4 kg.

Meat breeds grow up for receiving meat. And, these breeds have the increased precocity: at good leaving in two months these ducks gain 2-2,5 kg. Egg ducks are grown up for the sake of receiving eggs and they rush not worse than hens. Myasoyaichny breeds grow up both for receiving duck meat, and for receiving eggs. In two months myasoyaichny breeds grow fat to one and a half kg.

History

The ancestor of modern domestic ducks can be considered a kryakovy wild duck. In different places its domestication happened during the different periods. For example, in the first century B.C. Kolummela, the Roman agricultural scientist, advised to take eggs of wild ducks and to enclose under chicken brood hen that testifies to the beginning of process of domestication. The same scientist in the works wrote that in Rome the special yards for keeping of ducks were organized.

Much earlier taming of ancient ducks happened in China. Exactly there the incubation of duck eggs was for the first time applied - they were put in baskets with the warmed-up chaff and put at each other in the heated rooms. And Indians cultivated a warty duck who was brought afterwards to Europe. Since those times the set of breeds of domestic ducks was removed.

Today in private enterprises the most widespread types are gray Ukrainian and kryakovy ducks.

Duck in cookery

Duck meat belongs to dark types of meat, and the high caloric content of a duck does not allow to rank it as dietary products, unlike white grades of meat. Nevertheless, the advantage of a duck is undoubted and tastes at it just excellent.

Duck's flesh is smoked, salted, cooked, extinguished, fried, baked entirely or in parts. Very widespread festive dish is the duck baked with apples in the furnace or an oven. Before roasting the carcass is stuffed, and not only apples, but also other stuffing: mushrooms, sourcrout, rice, pearl barley or buckwheat, oranges, potatoes, raisin, etc. From duck's flesh it is possible to make excellent roast in pots, various meat salads, pilaf, vegetable stew, sausages, jellies and jellies.

Apply in food not only duck meat, but duck fat and a liver from which cook tasty pastes. The melted duck fat perfectly is suitable for frying. From duck forcemeat it is possible to make excellent cutlets, quenelles or meatballs. And on the basis of duck broth excellent borsches and soups turn out.

Structure and caloric content of a duck

In 100 g of a duck 73,77 g of water, 18,28 g of proteins, 5,95 g of fats, 1,06 g of ashes, 0,94 g of carbohydrates contain; vitamins: Retinolum (A), thiamin (B1), Riboflavinum (B2), Niacinum (RR), pantothenic acid (B5), pyridoxine (B6), folic acid (B9), ascorbic acid (C), cyanocobalamine (B12), calciferol (D), alpha tocopherol (E), sincaline (B4), phylloquinone (K); microelements: selenium, zinc, copper, manganese, iron; macrocells: phosphorus, sodium, magnesium, calcium, potassium.

Caloric content the duck has high, about 350-400 kcal on 100 g of a product.

Advantage of a duck

The main advantage of a duck consists in the high content of vitamins of group B, phosphorus, zinc and selenium.

In spite of the fact that duck meat contains a lot of cholesterol, at it there are also Omega-3 and Omega-6 polyunsaturated fatty acids. Therefore doctors recommend to use duck meat for normal work of cardiovascular system.

The betaine and sincaline which are contained in duck's flesh take active part in a lipometabolism and are necessary for formation of cellular covers. And the amount of Retinolum in duck's flesh is higher, than in other types of meat therefore the advantage of a duck with poor eyesight is obvious to people.

Contraindications

Duck's flesh contains a large amount of cholesterol therefore it does not approach as a dietary food stuff and is not recommended to people with a diabetes mellitus and obesity.

In addition, duck's flesh contains refractory fats which not really well are digested digestive tract. Therefore people should not use a duck with diseases of a stomach, liver and pancreas.