Duck

Duck Glossary: Duck is a poultry used as a protein source in some foods, often positioned in the alternative-protein segment, supplying good-quality protein, B-group vitamins, phosphorus and potassium. Its fat content is generally higher than that of other poultry, which raises a food's energy density: a point that deserves attention for an overweight or low-activity animal. Duck is frequently presented as a novel protein, since it remains less common than chicken, beef or [pork](/glossary/pork), and on that basis it features in an [elimination diet](/glossary/elimination-diet) for animals suspected of allergy to a conventional protein. The logic only holds if the animal has never been exposed to duck, and the growing spread of duck in pet food gradually erodes this novelty advantage (veterinary literature). Unlike [turkey](/glossary/turkey), which is closely related to chicken and may cross-react, duck is more distinct from common poultry, which is part of its appeal. On a label, fresh duck should be distinguished from duck meal, a concentrated water-free ingredient, and the word duck does not guarantee a majority share of this meat in the recipe (NRC, 2006). The marker: duck is a useful protein for variety and elimination work, but its fat richness calls for vigilance on calorie intake, especially against the backdrop of widespread [obesity](/glossary/obesity).

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