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Duck may be considered red meat in the kitchen. In fact, similarly to beef, duck is often prepared medium rare and served slightly pink on the inside at restaurants.
Also, due to its higher fat content, duck is usually more flavorful than chicken and turkey.
Duck that’s fully cooked usually has a lighter color.
Since the culinary classification of duck is not based in science and depends on its color during cooking and serving, not everyone may classify it as a red meat in the culinary sense.
Regardless, duck is packed with nutrients. One skinless breast (95 grams) provides 22 grams of protein and only 190 calories, along with several vitamins and minerals