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A common example is the lighter-colored meat of poultry (white meat), coming from the breast, as contrasted with darker-colored meat from the legs (dark meat). [6] Certain types of poultry that are sometimes grouped as white meat are red when raw, such as duck and goose.
In gastronomy, red meat is commonly red when raw (and a dark color after it is cooked), in contrast to white meat, which is pale in color before (and after) cooking. [ 1 ] [ 2 ] In culinary terms, only flesh from mammals or fowl (not fish) is classified as red or white.
Duck meat is also a part of Indian cuisine, especially important in Northeast India, [2] such as in the Assamese cuisine. [3] [4] The old Assamese text Kamarupa Yatra discusses duck meat, squab and tortoise meat. Popular dishes include duck with white gourd, duck with laixak and duck with bamboo shoot. [5]
White meat. White meat comes from the chicken breast and wings. It has a mild flavor, making it a top choice for mixed dishes like enchiladas, soups and casseroles. White meat is significantly ...
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In the Western world, ducks are not as popular as chickens, because the latter produce larger quantities of white, lean meat and are easier to keep intensively, making the price of chicken meat lower than that of duck meat. While popular in haute cuisine, duck appears less frequently in the mass-market food industry. However, things are ...
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Breeds such as White Pekin are raised for meat, while the prolific Indian Runner can produce over 300 eggs per year. In East and Southeast Asia, polycultures such as rice-duck farming are widely practised: the ducks assist the rice with manure and by eating small pest animals, so that the same land produces rice and ducks at once.