Whether as meat or in the form of foie gras, gastronomic products made from fattened ducks contain unsuspected benefits, such as considerable quantities of unsaturated fatty acids.
These unsaturated fatty acids protect the cardiovascular system and generate substances such as Omega-3.
| |
Duck Fat |
Olive Oil |
Butter |
| Saturated fatty acids |
27% |
17% |
52% |
| Monounsaturated fatty acids |
57% |
65% |
23% |
| Polyunsaturated fatty acids |
12% |
13% |
2% |
The composition of duck fat is quite similar to that of olive oil. No wonder foie gras aficionados benefit from the “French paradox”! |
