The benefits of Indo-duck meat
Among all poultry that have a consistently high value for humans, the Indo-female rightfully occupies one of the most prominent places, and not for the first century in a row. It should be noted that it is more correct to call such a feathered musky duck, and the homeland of this bird is America - Central and South. There it was first domesticated, and then spread throughout the planet, including in the post-Soviet space. And there is nothing to be surprised at, because Indo-duck meat has a number of remarkable qualities, to which the material presented to the reader's attention is devoted.
Indo-duck meat
In general, it is worth noting that in terms of its taste, the meat of the birds in question significantly differs from that of duck. First of all, it does not have a characteristic smell and taste, for which many gourmets "scold" ordinary ducks. As for musk, allegedly secreted by Indo-women of mature age, it was mentioned by ornithologists of previous centuries. At present, the presence of such an ability in these birds is being questioned, and therefore cannot be considered their characteristic feature.
Indo-duck meat composition
Before proceeding to consider the benefits and harms of the meat of the presented poultry, you should list the main properties that it possesses. If you make a list of them, then it will look like this:
- the average calorie content is 260-270 kcal per 100 g of the product (this means that in terms of energy value, this product exceeds a duck egg by about 1.4 times, and chicken - almost twice);
- the presence of omega-3 unsaturated fatty acids - important chemical compounds most often found in the meat of wild animals, not domestic animals;
- the content of vitamins of group B, as well as A, E and K;
- a wide range of minerals, among which calcium, potassium, magnesium and zinc are primarily distinguished.
It is also necessary to add that Indo-milk meat contains a rather small amount of fat, as a result of which it is deservedly considered dietary.
Key benefits
It should be noted right away that the advantages of musk duck meat are many times greater than the disadvantages. So, it is much juicier than turkey, and in comparison with chicken, its taste is much richer. In addition, most gourmets prefer it, rather than duck meat, which cannot boast of the same tenderness. It is also noteworthy that the nutritional value of Indo-duck meat is very high, and the ratio of proteins and fats inherent in it is optimal.
As for other significant advantages that the meat considered in this material has, they are presented below:
- moderate fat content, which is especially useful for everyone who does not want to become the "lucky owner" of a few extra pounds;
- the presence of an impressive amount of protein, thanks to which Indo-duck meat dishes are highly desirable for everyone whose body experiences regular physical activity;
- optimal balance of amino acids, which are of paramount importance in supporting metabolic processes;
- the minimum amount of cholesterol, as a result of which such meat is especially useful for people with pathologies of the cardiovascular system;
- a rich set of vitamins and microelements, which has a very beneficial effect on the general state of human health, as well as strengthens his immunity;
- extremely low ability to cause allergic reactions (practice shows that cases of individual intolerance to the product in question are rare).
It makes sense to eat Indo-duck meat for everyone who suffers from anemia and diabetes. Being very useful and at the same time possessing excellent taste, it will surely delight every such person. Of course, in terms of its price, this meat is much more expensive than chicken, which is the most common on the modern market. However, taking into account all the advantages listed above, it is possible to draw a completely natural conclusion: the product in question justifies its cost entirely.
Main disadvantages
Talking about the unconditional benefits that Indo-Duke meat has, one cannot fail to mention what harm it can cause to a person, as well as under what conditions this is possible. Regarding the latter, it should be noted that these include various kinds of pathologies, the presence of which significantly complicates the assimilation of the product considered in this material. If we single out those diseases, the presence of which makes the use of this meat contraindicated, then their list looks like this:
- ailments affecting the organs of the excretory system (primarily the kidneys);
- gout;
- pathology of the digestive tract;
- individual intolerance (which, as noted above, is extremely rare).
In addition, the consumption of Indo-duck meat, despite the fact that it is dietary and the most useful against the background of many similar products, should not be consumed by people suffering from a high degree of obesity.
In general, we can confidently assert that the benefits and harms of this product are incomparable due to the enormous superiority of the first over the second. Soft, juicy and healthy, it will appeal to anyone, even a very sophisticated gourmet, while providing a very beneficial effect on his body. Well, it is able to cause harm only to those people whose body needs serious treatment, the natural consequence of which is the observance of extremely strict and specific diets. In such cases, even such meat cannot be considered a soft product in terms of assimilation, despite all the obvious benefits that it has.
Indoor carcass selection rules
In conclusion, it remains to add that it is possible to get the maximum benefit from the meat of the poultry in question only if its carcass is chosen correctly. Experience shows that it is not enough just to cook this product according to all the rules of modern cooking, because if the purchased carcass turns out to be old or spoiled, all these efforts are guaranteed to come to naught. Thus, in order to avoid such a nuisance, it makes sense for everyone who wants to buy Indo-duck meat to take into account the following useful recommendations:
- If you have a choice, it is better to give preference to the duck carcasses sold by farmers in the market. This is explained by the fact that it is rather difficult to determine how long a store duck has been frozen, and this directly affects its taste.
- It is important to make sure that the carcass is free of yellow plaque, stains and mechanical damage. As for her skin, she should have a beige tint and have maximum elasticity.
- When touching the surface of the carcass, it is important to pay attention to the fact that there is no sticky coating on it. If the latter is the case, you should refrain from buying such a product.
- Of course, meat should not be sticky either.It is also worth noting that it can only be cooked with health benefits if it is moist and has a pinkish or light red tint.
- The smell emanating from the carcass should in no case be repulsive.
- The optimal age for a dead bird should be 5-7 months. In principle, you can cook well an older Indo-duck, but it will be more difficult to do this due to the lesser softness of its meat.
Regarding how many signs of young musk duck carcasses are known today, it should be noted that there are only three. These include the yellow color of the paws, the softness of the beak and the presence of transparent fat in the area under the tail of the bat bird. Following this simple recommendation, any gourmet will easily find the carcass with the highest dietary value, which can be prepared both with a minimum investment of time and with maximum health benefits.