The edible part of a duck's collarbone is generally only 10 grams, and there are many ways to make duck's collarbone, which can meet the tastes of most people in daily life, such as spicy sauce and braised pork.
Benefits of duck clavicle:
Because the melting point of fatty acids in duck clavicle is relatively low, it is very beneficial to our intestinal digestion. Moreover, in duck clavicle, the contents of B vitamins and vitamin E are very high compared with other meats, which can effectively help us prevent beriberi and other symptoms, and can also help us prevent neuritis and other inflammations. Duck clavicle can also help us resist aging.
Moreover, the content of hydrochloric acid in duck meat is rich, and this substance is the component of two very important coenzymes in our body, so eating duck clavicle has a very good protective effect and function for those patients with heart diseases such as myocardial infarction.