Duck meat is white meat or red meat?

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Duck meat has become a familiar dish all over the world, especially in China and Vietnam. Although it is a rich source of protein and provides several vitamins and minerals in many meals, there is still some confusion about whether it is red or white meat. Let's discuss the difference between red meat, white meat and how to classify duck meat in this article.

1. What is white or red meat?

Biochemically, nutritionists often classify white meat or red meat based on myoglobin content. Myoglobin is a protein found in animal muscle tissue that has the ability to bind to the oxygen atom. When bound with oxygen, this complex becomes red, thus giving the meat its red color. Myoglobin content is higher in meats like beef or lamb. This is also the reason why they are classified as red meat. On the other hand, some types of poultry such as chicken do not contain a lot of myoglobin, so they are classified as white meat.
Not only that, a number of other factors can also affect the color of the meat. Meat from older animals, as well as meat exposed to oxygen and not stored in vacuum packaging, tend to darken; or cuts of meat from muscle areas that use more oxygen may also appear redder. This is the reason why chicken thighs and legs are darker in color than breast.

2. Duck meat belongs to which group?

According to agreement from the United States Department of Agriculture (USDA), duck meat is classified as white meat. Poultry, including bipeds such as chicken, turkey, and duck, is considered white meat. Four-legged livestock, such as cows, pigs, and sheep, are scientifically classified as red meat.
However, although duck meat is placed in the same group as chicken and turkey, it tends to have more myoglobin and a darker color. This is because ducks can fly and exercise their breast muscles, while chickens and turkeys cannot. Duck meat is darker in color than breast and is similar to the color of the thighs or legs of a chicken or turkey. However, duck meat is not as dark as beef or lamb.

3. Unique culinary features of duck meat

According to culinary tradition, meat that remains dark when cooked is considered red meat. In this sense, duck meat can be considered red meat in the kitchen. In fact, similar to beef, duck is usually cooked in moderation and has a pinkish color on the inside at restaurants. In addition, due to its higher fat content, duck meat often has a richer flavor than chicken and turkey. Even so, it's still a nutritious source of protein that can be incorporated into a healthy diet in moderation. One serving of skinless duck breast (95 grams) provides 22 grams of protein, 190 calories, and several vitamins and minerals. However, it's important to note that the USDA recommends cooking duck to an internal temperature similar to chicken of 165°F (74°C). When duck is fully cooked it is usually lighter in color.
Since the classification of duck meat is not based on science and depends on its color during cooking and serving, not everyone can classify it as red meat in the culinary sense.
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Reference source: healthline.com