Duck is an animal protein that provides some of the beneficial nutrients common in red meat (such as iron), without as much saturated fat as red meat.
Vitamins and Minerals
Duck contains a variety of micronutrients, including iron, selenium, and a small amount of vitamin C. It contains a variety of B vitamins but is particularly high in niacin and B-12. Like other B vitamins, niacin plays an important role in converting carbohydrates into glucose and metabolizing fats and proteins. B-12 is essential for nerve function, red blood cell formation, and DNA synthesis.