Duck has high nutritional value, with protein content in its meat ranging from about 16% to 25%, much higher than that of livestock meat.The proteins in duck meat are mainly myofibrillar proteins and myosin.Another part is the interstitial proteins, which contain water-soluble collagen and elastin, as well as a small amount of gelatin; the rest consists of non-protein nitrogen.The more nitrogenous extractives meat contains, the more savory it tastes.Duck meat has more nitrogenous extractives than livestock meat, so duck meat is more flavorful.Older duck meat contains more nitrogenous extractives than young duck meat, and wild ducks have even more. Therefore, older duck soup is more delicious, and wild duck tastes better than old duck.Furthermore, adding a small amount of salt during cooking can effectively release the nitrogenous extractives, resulting in a more savory broth.
