Introduction: As the saying goes, "Autumn is high and ducks are fat." Duck meat is a primary ingredient for delicious dishes. It contains more B vitamins and vitamin E than other meats. Based on the different parts of the duck, I would like to recommend four dishes for you.
Duck and Winter Melon Soup. Duck meat contains about 16% protein and is rich in elements such as B vitamins, vitamin E, and minerals. When you lose your appetite, making a duck and winter melon soup can replenish fluids and high-quality protein. Although duck meat is delicious, people with a weak constitution or a cold should consume it in moderation.
Winter Melon and Coix Seed Duck Soup
Red and White Blood Tofu. Duck blood is delicate, smooth, and fragrant, and is rich in magnesium and iron. When made into a red and white blood tofu with tofu, it becomes a delicious home-cooked dish. Pairing it with one or two seasonal vegetables can make the nutrition more complete. However, duck blood has a high sodium content. It is recommended to eat it occasionally, and not for long periods, to avoid increasing the risk of cardiovascular disease.
Duck Liver Stir-fried with Hot Peppers. Duck liver is an ideal food for enriching the blood and supplementing vitamin A. In addition, it contains vitamin D, vitamin B2, and vitamin B12. Duck meat paired with hot peppers can supplement protein, iron, and vitamin C. It should be noted that duck liver has a high cholesterol content, so it is advisable to eat about 50 grams at a time.
Winter Melon Duck Soup
Soy-braised Duck Wings. Duck wings have more bones than meat, so they are low in calories. Although their nutritional value is not as high as duck liver or duck blood, their low-fat and good texture make soy-braised duck wings a good choice. However, excessive oil, salt, sauce, and chili can easily burden the digestive system, so excessive processing should be avoided during cooking.
Lotus Root Braised Duck