Whole duck with liver

Category Poultry
Seasonal period: January, February, March

There are different kinds of duck, but the mallard is the best known one.

It’s a migratory bird that reaches the south of Europe from the northern countries in autumn and winter. It’s characterized by its blue head and wings and its big size, with the females being smaller and with less bright colours. Also, as any other duck, they are web-footed and their beaks are flat. The youngest and most appreciated ones are the ducklings, which still have their plumule plumage. Mulard or force-fed ducks are those specifically grown for foie gras.

Their meat is red and very tasty. Whole ducks usually weigh around 5 kg. They are normally cooked after departing deboning them in the following cuts: magrets, thighs, wings, liver (foie gras), fat, tripes, heart and carcass.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 3.9 g
Monounsaturated fatty acids 5.8 g
Polyunsaturated fatty acids 2.9 g
Cholesterol 75.0 mg
Calcium 10.0 mg
Iron 2.0 mg
Zinc 2.7 mg
Vitamin A 24.0 ug
Vitamin C 3.0 g
Folic acid 25.0 ug
Salt (Sodium) 80.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.