NN · Ingredient 44
Meat & protein · one recipe
Ingredient 44Meat & protein
Ingredient 44 · Meat & protein
Duck leg mince
Worked muscle: more myoglobin, more type I collagen and more intramuscular fat than breast. The fat is roughly 50% oleic acid and fully liquid near 30°C, which is why a duck-leg dish can be served at ambient temperature without turning waxy. Renders enough of its own fat that no oil is needed in the pan.
Item no. 44
Aisle Meat & protein
Usual unit g
Recipes 1
Also called
duck minceminced duck legground duckduck leg meat, minced
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I
Substitutes
onePork shoulder mince
Ingredient 33II
Recipes using it
oneRecipe