Meat & Seafood
Duck
鸭肉yā ròuNutritional Value
4 / 5
Organ Affinities
Tonifies
Therapeutic Properties
Quick Facts
AHM Properties
Duck is classified in AHM as an herb that tonifies Yin — the cooling, nourishing counterpart to chicken's warming nature. Its sweet and slightly salty nature nourishes Yin, addresses deficiency Heat, and supports the Lung, Spleen, and Kidney. It is the preferred meat choice in summer, for Heat presentations, and for those with Yin-deficient constitutions. Slowly simmered old duck soup is considered one of the finest Yin tonic preparations available.
Duck provides approximately 19g of high-quality protein per serving and is richer in iron than chicken (approximately 25% of the daily value). It is an excellent source of B vitamins, particularly niacin (B3, approximately 31% DV), vitamin B6 (approximately 29% DV), and vitamin B12, along with selenium (approximately 27% DV) and zinc (approximately 20% DV). Duck fat is notably high in monounsaturated fats, including oleic acid — the same heart-healthy fat found in olive oil.
Contraindications
Contraindicated in cases of hematochezia (blood in stool) or loose stool caused by Spleen deficiency. Avoid in Cold patterns or Yang deficiency. Less warming than chicken — better suited for summer or Heat patterns.
Clinically authored and reviewed by Dr. Katrina Chojnicki-Hill, DAOM, AP, Dipl. OM. Cross-referenced against American Dragon Herbs and classical AHM sources. For educational purposes only — consult a qualified AHM practitioner for personalised advice.