Duck, skin & fat, baked
Six frozen samples each of Tegal and Luv-a-duck size 15-22 weighing between 1.5-2.3 kg were purchased from six supermarkets and butchers in SA in December 1991. Duck skin was pierced in number of places. The duck was placed on a rack in a shallow pan and cooked at 180 degrees celcius until done. The cooked ducks were left to cool before dissection. Composite sample of skin including separable fat was prepared and analysed for proximates, vitamins, carbohydrates, minerals and fatty acids (AGAL,1992).
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 5.34 |
| Omega-3 | 0.32 |
| Protein | 0.32 |
| Total Fat | 48.3 |
| Total Fructose | 0 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0 |
| Maltose | 0 |
| Lactose | 0 |
Meat and Meat Products
Poultry
[sharing tagline=”Like this product? Share It!” title=”Food Product” link=”https://davidgillespie.org/product/duck-skin-fat-baked/?redir=/product_list” description=”Duck, skin & fat, baked”][/sharing]
