According to the United States Department of Agriculture (USDA), duck meat is classified as white. Poultry, which includes two-legged animals like chickens, turkeys, and ducks is considered white meat. Livestock, such as four-legged cows, pigs, and lambs is scientifically classified as red meat food.
Still, even though duck meat is grouped into the same category as chicken and turkey, it tends to have more myoglobin and a darker color.สมัคร UFABET
This is because ducks may fly and engage their breast muscles, whereas chicken and turkeys don’t fly.
Thus, duck meat is darker in color than chicken or turkey breasts and more comparable to their thighs or legs. Yet, it’s usually not as dark as beef or lamb.
In other words, duck meat may be “dark,” but it’s not scientifically classified as “red” meat.
Summary
Since duck is classified as poultry, it’s scientifically considered a white meat. However, it has a darker color than most cuts of chicken and turkey meat. As ducks use certain muscles more.
Duck that’s fully cooked usually has a lighter color.
Since the culinary classification of duck is not based in science and depends on its color during cooking and serving. Not everyone may classify it as a red meat in the culinary sense.
Regardless, duck is packed with nutrients. One skinless breast (95 grams) provides 22 grams of protein and only 190 calories, along with several vitamins and minerals.
Although it’s higher in fat than a chicken breast, it’s still a nutritious protein source that can be incorporated into a healthy diet in moderation