Duck meat, for good taste and health

Cinzia Cuneo 24 gennaio, 2011 carne

Originally published in the Journal de Montréal on January 27, 2007.

Duck lovers enjoy its delicious meat, which is so easy to prepare, and which helps maintain the cardiovascular system in good shape, thanks to its low levels of cholesterol and high levels of monounsaturated fats.

You don’t have to go to a farm anymore, because whole duck or cut-pieces are available in almost all grocery stores. I personally like vacuum-wrapped duck breast or magret (breast of a fatted duck) that can be kept for a long time in the refrigerator.

Simply take it out of its packaging 1h before cooking in order to dry it. As for the cost, de-boned breasts with skin are often on special offer for around 20 $/kg, which is less expensive than a good steak.

So no more excuses: good food and good health can definitely go hand-in-hand.

Try our recipe for Duck Breast with Honey and Spices

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.