Showing Food Velvet duck

General Information

Name

Velvet duck

Scientific Name

Melanitta fusca

Description

Velvet duck, Melanitta fusca, is a large migratory sea duck native to the far north of Europe and the Palearctic west of Tenisey basin. It is mostly eaten in Great Britain, the Black and Caspian Sea, and small numbers in France and northern Spain (PMID: 18702322). The culinary uses of velvet duck include roasting and grilling, but it requires careful preparation to remove the fishy fat, which can give it a strong fish taste and smell. When cooked correctly, it has a strong duck taste. The meat is dark in color. Velvet duck is a good source of protein, iron, and omega-3 fatty acids, providing several health benefits (PMID: 28968179). The most notable chemical in velvet duck is protein. It has no known medicinal or industrial uses. A peculiar mode of preparation is that it must be cooked carefully to remove the fishy fat, which can be achieved by removing the skin and fat before cooking.

Primary ID

FOOD00427

Picture

Not Available

Classification

Group

Animal foods

Sub-Group

Poultry

Taxonomy

Superkingdom

Eukaryota