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Kuris t1_j44ejkd wrote

Reply to comment by [deleted] in TIL Duck is considered a red meat by culinary standards. by BertyBert1

Second only to bacon fat! (NOT pork lard! The rendered fat of smoked, cured, pork belly.)

Hard to get enough of either though unless you work in a restaurant or order it specifically.

.... God, now I miss eating roasted duck liver and heart.

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[deleted] t1_j44za80 wrote

[deleted]

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sonorguy t1_j457d88 wrote

Duck fat makes a perfect crust on steak

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herbw t1_j4604zj wrote

Do yer cooks actually understand why duck is so high in fat? Sugars about 6 cal./cc. Protein about 4; fats upwards of about 8 cal./gm. Duck can fly long distances due to high calorie fats.

Fat is very much less dense than water. And critter that floats on water will not sink, BUT rather float on water. When is the last time you saw a chicken fat blob sink in water? Never. A water bird full of water, weighs more. Full of fat weighs far less than water/cc., and thus can fly more and with less wing beats. Fat is light and full of calories.

That's the physics and nutritional facts about duck.

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