Duck meat is highly nutritious and delicious, making it a preferred ingredient for soups. What is the nutritional value of duck meat? Duck meat is a delicacy and a main ingredient in various delicious dishes. It is also a good food for people to supplement their health. Below, I will introduce the detailed recipe for Duck Leg and Winter Melon Soup.
【Ingredients】
Duck legs (3), winter melon, spring onions, ginger (appropriate amount), cooking wine, salt (appropriate amount).
【Recipe for Duck Leg and Winter Melon Soup】
1. Wash the duck legs and cut them into pieces. Boil them in a pot with water for 2 minutes, then remove and wash off any impurities. Peel and seed the winter melon and cut it into pieces. Slice the ginger and cut the spring onions into sections.
2. Put the blanched duck pieces in a pot, add enough water, add the spring onion sections and ginger slices, bring to a boil, add cooking wine to remove any fishy smell, and simmer on low heat for 1 hour.
3. Add the winter melon and continue simmering on low heat for 20 minutes. Finally, add salt to taste. You can garnish the soup with coriander or spring onion according to your preference.
Duck meat is rich in protein and is easily digested and absorbed by the human body. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis, various inflammations, and also has anti-aging effects.
【Nutritional Value of Duck Meat】
1. Duck meat is rich in protein and is easily digested and absorbed by the human body.
2. Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis, various inflammations, and also has anti-aging effects.
3. The protein content in duck meat is about 16% to 25%, much higher than that of livestock meat. The fat in duck meat is moderate, about 7.5%, which is lower than that of pork. The fatty acids in duck meat include unsaturated fatty acids and short-chain saturated fatty acids, which have a low melting point and are easily digested and absorbed.
4. Duck meat contains a rich amount of niacin, which is one of the important components of two coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.
【Benefits and Effects of Duck Meat】
1. Nourishing Qi and replenishing deficiency
Ducks mainly eat aquatic organisms, so their meat is sweet and cold in nature. It enters the lung, stomach, and kidney meridians, and has the effects of nourishing deficiency, nourishing the yin of the five viscera, clearing heat from deficiency, nourishing blood and promoting diuresis, nourishing the stomach and generating fluids, stopping cough and calming the mind, resolving snail and clam accumulation, clearing heat and strengthening the spleen, and treating weakness and edema caused by deficiency.
2. Nourishing Yin
Duck meat from male ducks is slightly cold in nature, while duck meat from female ducks is slightly warm. The best meat for medicinal purposes is old, white, and has black bones. Stewing it together with sea cucumbers that are old, fat, and large in size has great nourishing effects. The stewed duck broth is good for nourishing the yin of the five viscera and relieving the heat caused by deficiency.
