|Red meat in traditional culinary terminology is meat which is red when raw and not white when cooked.
While duck is poultry, it is very different from chicken and turkey, because it’s a red meat. There is no white meat on duck. This means that a well-prepared duck breast eats more like steak than chicken and is slightly pink in the centre when properly cooked to an internal temperature of 71°C. Unlike other red meats, however, duck is very lean and low in saturated fat; therefore, better for you.
In gastronomy, red meat is darker-coloured meat, as contrasted with white meat. The exact definition varies by time, place, and culture, but the meat from adult mammals such as cows, sheep, and horses is invariably considered red, while chicken and rabbit meat is invariably considered white. The meat of young mammals such as milk-fed veal calves, sheep, and pigs is traditionally considered white; while the meat of duck and goose is considered red.
Game (such as venison, boar, and bear) is sometimes put in a separate category altogether. (French: viandes noires — “black meats – The meat of these animals is dark purplish in colour”)
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