The duck rack is the cervical vertebrae and rib parts of the duck. Duck rack is the duck head, duck legs, duck neck, duck viscera, duck breast meat removed, the remaining no meat by the spine and sternum composed of the skeleton. Duck rack is rich in nutrients, duck rack in addition to protein, fat, vitamins, but also contains a lot of calcium phosphate, collagen, bone mucin.
Nutritional Value of Duck Rack
The caloric value of duck rack is about 201 calories per 100 grams, and it contains about 11.2 grams of total fat, 890 milligrams of cholesterol, 23.48 grams of protein, and 65 milligrams of sodium. Duck rack refers to the bones left after removing the duck meat, it is actually is a very nutritious ingredient, containing a large amount of protein, fat, vitamins, collagen, bone mucin, calcium phosphate and other nutrients.
How to make duck rack delicious
Main ingredient: 300g of roast duck rack, 200g of white radish.
Accessories: Salt, chicken essence, cooking wine, pepper, green onion, ginger.
Roasted Duck Rack Radish Soup:
1, a pair of roast duck rack, 200g white radish.
2, the pot put the right amount of water, put down the duck rack.
3, add ginger, cooking wine, large fire boil, small fire 20 minutes.
4, put down the radish slices.
5: Cook over high heat, 15 minutes over low heat.
6, put some salt, chicken essence.
7, put pepper, chopped green onion can be.
Is the duck rack a duck collarbone
The duck collarbone, is the bone that protrudes more below the neck. It is generally referred to as the duck rack. The main food is the sternoclavicular muscle attached to the bone, and the cartilage in the location of the bone joint. The duck collarbone is at the connection between the neck and the body, so it is also a more concentrated part of the lymphatic organs.
Spicy duck collarbone practice
1, prepare ginger, pepper, cumin, allspice, chili sauce
2, duck collarbone washed with water
3, blanch again with boiling water
4, blanched duck collarbone cooled
5, the pot of oil to put into the chili sauce
6, the seasoning into the sautéed aroma
7, blended with the duck collarbone to make the flavor
7, the duck collarbone, the chili paste and the chili paste. p>
7, into the appropriate amount of cold water and salt
8, the duck collarbone into the boil for half an hour can be
9, good duck collarbone
Animal Limba tissues and organs throughout the body of the animal, that is, in the avian neck, the subcutaneous and the bones connected to the place there are also some small Limba tissue, and completely remove these small Limba tissue is not realistic, but also to remove the skin and bones, and the skin and the bones are connected to the place there are also some small Limba tissue. Even the chicken necks and duck necks that have had their skin and thymus glands removed, there are still some small Limba knots. He said that if these small Limba tissues are not diseased, eating them will not be harmful to health. A small amount of intake, the body can be completely eliminated.
Duck rack eaten harmful to the human body
Duck rack is the cervical vertebrae and rib parts. Duck rack is the duck head, duck legs, duck neck, duck viscera, duck breast meat removed, the remaining no meat by the spine and sternum composed of the skeleton. Duck rack is rich in nutrients, duck rack in addition to protein, fat, vitamins, but also contains a lot of calcium phosphate, collagen, bone mucin, etc., and easily absorbed, people can eat.
The duck rack is actually the part of the duck in the middle of the neck and ribs, the main food is the bone attached to the sternocleidomastoid muscle, and the cartilage of the bone joint position. The sternoclavicular bone is at the connection between the neck and the body of the duck, so it is also the part of the body where the lymphatic organs are more concentrated.
The thymus gland is the primary lymphatic organ of the animal, and the lymphatic organ, as the animal's immune system, contains more germs and viruses and is not suitable for consumption. But the necks of treated chickens and ducks have had their thymus glands removed, and there are generally only some small lymph nodes clustered, and eating them is generally not harmful to human health.
How many duck racks are there in a duck
The main ingredient of Jiewei duck neck: 1 duck, Jiewei duck neck ingredients: 10 grams of sweet pea pods, 1 green onion, 1 piece of ginger, 6 dried chili pepper seasoning: 30 grams of cooking oil, 1 tbsp sesame oil, 1 tbsp soy sauce, 2 tbsp cooking wine, 1 tbsp pepper, 1/2 tbsp balsamic vinegar, 2 tbsp salt, 1/2 tsp sugar, 1/2 tbsp monosodium glutamate (MSG).
The best way to make duck neck: 1, wash the scallions after longitudinal split, half minced, half cut section; ginger washed half sliced, the other half minced; sweet pea pods washed standby; 2, will be slaughtered and washed duck, chopped into a uniform small rectangular into the basin, add ginger, scallion, cooking wine, put the steamer with high heat steam cooked out, put into the plate; 3, to the pot of oil to burn hot, into the scallion, ginger, minced, Dry chili, sweet pea pods, stir fry the flavor after adding pepper, soy sauce, sugar, salt, cooking wine, vinegar; 4, after boiling add monosodium glutamate (MSG), into a small bowl, poured on the duck, and finally drizzled with sesame oil can be.
Duck rack pictures
Love to eat roast duck people should understand what the duck rack, generally we eat roast duck after the duck rack will be thrown away, so in fact quite a waste, some people choose to use directly to make soup, so that the use of it is not too reasonable, in fact, the duck rack can be left to make the cumin duck rack, we have eaten cumin duck racks in the restaurant, the flavor is very good, and the production of the words It is not too tedious, the following will teach you to make the cumin duck rack in the restaurant.
The cumin duck rack is a dish made with the duck rack of the roast duck, with barbecue ingredients, a different flavor! Cumin duck rack main ingredients duck rack half. Cumin duck rack auxiliary ingredients oil moderate salt 2g, cumin grain 5g, cumin powder moderate, cooking wine 5ml, starch 10g, barbecue material moderate.
How to make cumin duck rack:
First, remove the duck butt from the duck rack, cut the remaining duck rack into cubes, put it into a food bag pour 2 tablespoons of soy sauce into the food bag, mix well and marinate for 5 minutes. While the duck racks are marinating, heat 20g cumin granules in the microwave for 1 minute, once heated, roll them out with a rolling pin. Place 20g of the chopped chili in a bowl with the crushed cumin and mix well until ready to use. Heat 15g salad oil in a wok, then add the ginger and stir-fry until pale. Add the duck racks and stir-fry for 5-7 minutes to dry them out, or longer if there is excess moisture. Add the cumin and chili pepper and stir-fry for 1 minute to combine. Plate the fried duck racks and cut the cleaned cilantro into pieces and sprinkle them on the duck racks, the delicious cumin duck racks are ready! Be sure to dry out the water when frying the duck racks, otherwise the taste will be affected.
When making duck racks, be careful to remove the duck's butt, unless you particularly like to eat duck butt. Duck racks are sold in the market is very cheap, so if you go to the restaurant to buy duck racks to eat, it is not inevitable some uneconomical, why not buy their own home to do it yourself, or eat duck when the duck racks left, so you can also make a dish, not only affordable and gluttony.