Duck
For Chinese dietary therapy, Duck (鸭肉) is a food of Cool nature and Sweet · Mildly salty flavor. Traditionally described as cooler than other meats and associated with warm seasons.
Traditional energetics
- Nature
- Cool
- Flavor
- Sweet · Mildly salty
- Affinity
- Lung · Kidney · Spleen
- Direction of Qi
- Neutral-cool · nourishes yin
- Season
- Summer · Autumn
- Group
- Proteins
How tradition reads it
Traditionally described as cooler than other meats and associated with warm seasons.
Classic braised with lotus root or seaweed in soups that nourish without overheating; tradition moderates it when digestion is cold with loose stools.
In the kitchen
Soups, braises, and moderate roasting.
If duck is unavailable, free-range chicken with skin works as a study approximation.
Current nutrition note
Its fat is mostly unsaturated, closer in profile to olive oil than other animal fats.
Precautions
Fat varies widely by cut; cook thoroughly.
Recipes with this food
Health notice. Educational and study content. It describes concepts of Traditional Chinese Medicine and does not replace diagnosis or treatment by a healthcare professional. Needling, medicinal herbs and invasive techniques must be applied by trained professionals. Safety guide.
