Duck

Duck is the meat of a domestic duck, a waterfowl. It is a common source of protein and fat, and its flavour profile can range from mild to rich depending on the breed and diet. Duck meat is typically farmed for its meat and eggs.

Duck meat is used as a primary ingredient in a variety of savoury dishes, including roasts, stir-fries, wraps, and pies. Its distinct flavour and texture make it a popular choice for adding richness and depth to meals. It is often paired with sweet or tart sauces to complement its taste.

Duck is a source of protein, iron, and B vitamins. Like other meats, it contains saturated fat, and the NHS advises choosing leaner cuts and trimming visible fat where possible. Duck is not a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. There are no specific regulatory concerns regarding the consumption of duck meat within a balanced diet.