Okay, so maybe since the last time you had a taste of duck, you’ve probably had more than a few dinners of grilled breasts and the occasional confit. Whether it is eating it at a restaurant or trying it as a recipe at home, you are just really loving the juicy, steak-like textures of this new poultry meat.

At this point, it is natural to worry if this has had a very serious impact on your diet. This is perfectly fine. Duck can be a very fatty meat. And when consumed carelessly, it can lead to unwanted weight gain as well increased cholesterol risk.

Still, you don’t have to reduce your intake drastically or give up on duck completely. The really proper way to handle this is to better understand the nutritional value of duck in your diet, then work your way around that. Here are three tips that can get you started:

#1. Pairing duck with more fruits and vegetables.

It is possible that you could be enjoying duck too much on its own and haven’t thought of pairing it with healthier dishes like salads and fruits. Try roasting some vegetables after grilling a pair of breasts. After all, duck fat can lend some incredible flavour to your greens!

Alternatively, you could also consider just eating them as they are and avoid adding extra sugars. Apples, for example, are still great with duck even when eaten on their own (same goes for berries). You don’t have to make the pairing too elaborate!

#2. Adjusting your exercise routine.

For all you know, maybe you just need to check out duck meat’s nutrition facts and adjust your exercise routine to burn off its calories. On the other hand, if you are already spending around 1-2 hours of a standard workout, then you may actually be fine!

It should also be pointed out that duck is richer in iron compared to most poultry. So if one of your health goals is improving your athletic endurance, then duck meat will certainly help!

#3. Trimming and rendering more fat.

Lastly, there is always room to cut down on the fatty parts in your next duck meal. Maybe instead of confit, just have a simple roast of duck legs. You could also just work a little harder in trimming off fat the next time you’re roasting a duck whole.

And instead of using any rendered duck fat for your own cooking, maybe just give them to friends and neighbours who have never tried cooking with duck fat before. It could be a great learning (and tasting) experience for them!

In any case, there is no need to sacrifice your newfound love for duck meat for the sake of health. There are ways to still enjoy it without worrying about gaining a few pounds!

Julia Billyard

Author Julia Billyard

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