Duck has been appreciated in Polish cuisine for years, and broth made from its meat has long been considered exceptionally nutritious. This is also confirmed by modern research. Duck meat is a rich source of protein, which is necessary for tissue regeneration and growth of muscle mass. This makes duck broth an ideal dish for physically active people, convalescents and growing children.
Additionally, duck meat contains a lot of irona key mineral that prevents anemia and has a beneficial effect on the circulatory system. Duck broth enriched with vegetables and spices becomes a real treasure trove of minerals such as: zinc, magnesium, selenium and B vitamins (especially vitamins B6 and B12).
Duck broth also contains fats, which, although often considered controversial, are a source of valuable omega-3 and omega-6 unsaturated fatty acids. These fatty acids have anti-inflammatory effects, support brain function, and also contribute to improved heart health.
Duck broth is an important ingredient collagen. Collagen found in bone broth has a beneficial effect on the health of skin, hair and joints. It also improves the condition of the gastrointestinal mucosa, which positively affects the body’s immunity.
Vegetables like carrots, parsley, celery, onion and leek, which we often add to the brothenrich it with vitamins C, A and K, as well as antioxidants that help neutralize free radicals. Garlic and onion have strong antiviral and antibacterial properties, strengthening the immune system.
Thanks to the rich composition of nutrients, duck broth effectively supports immunity. Our grandmothers already served it during colds as a home remedythat strengthened the body. Presence zinc, selenium and B vitamins contributes to the proper functioning of the immune system, supporting the fight against infections.
Additionally, anti-inflammatory properties of omega-3 fatty acids make duck broth particularly valuable during periods of increased incidence of flu or colds. Regular consumption of this decoction can significantly shorten the duration of the disease and reduce its severity.
Preparing a healthy duck broth it starts with choosing good quality ingredients. A duck from organic farming, free from antibiotics and growth hormones, is ideal. It is also worth using fresh, organic vegetables for the broth.
Ingredients:
- 1 portion of duck broth (e.g. body, wings),
- 2-3 liters of water,
- 3 carrots,
- 2 parsley,
- 1 medium celery,
- 2 onions (one can be charred over a burner),
- by,
- a few cloves of garlic,
- fresh lovage and parsley,
- 2 bay leaves,
- 3 grains of allspice,
- salt and pepper to taste.
Preparation:
- Wash the duck meat thoroughly and then place it in a pot. Pour cold water and bring to a boil.
- Remove the foam that gathers, then reduce the heat, add vegetables (cut into smaller pieces), garlic and spices.
- Cook over low heat for about 2-3 hours to extract the full flavor and nutrients.
- At the end of cooking, add fresh herbs: lovage and parsley.
- Strain the broth, removing the bones and vegetables.
- Serve hot, with pasta, millet or rice and cooked vegetables from the broth.
Despite its numerous advantages, duck broth is not for everyone. First of all, people who are allergic to poultry should be careful with it, as it may cause an allergic reaction, including rash, difficulty breathing or swelling.
Due to the high fat content, Duck broth may not be recommended for people with cardiovascular diseases and high cholesterol levels. People suffering from obesity or diabetes should also be careful and consume it only occasionally. Similar recommendations apply to people on a low-sodium diet (high salt content in broth).
Sources: Terazgotuje.pl
