The root of the wing is the first joint that connects the body of the duck to the wing. The meat of the root of the wing is firm, juicy, and has a mouthfeel that pops. It is also called a "duck leg" because it is similar in shape to a duck leg.

Duck meat is an excellent dish for the table and a good food for people to eat. The nutritional value of duck meat is similar to that of chicken. Duck meat is delicious and nutritious. Most of the nutrients in duck meat are protein and fat, but duck meat lacks calcium, iron, carotene, thiamin, riboflavin, niacin and a variety of vitamins and crude fiber.