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Men's Health (UK) - - Ethical Eating -

NO.4

Sick of be­ing told your burger habit is killing the planet? “I treat duck like red meat,” says Waugh. “Mal­lard has a very savoury, al­most liver-like tex­ture.” Pan-fry un­til it’s crisp on the out­side and pink in the mid­dle. You’ll spare your­self the calorific hit, too: “While farmed birds are fatty, wild ducks are sur­pris­ingly lean,” he says.

What’s in it for me?

The ma­jor­ity of its fats are of the mo­noun­sat­u­rated va­ri­ety – the kind that brings down your choles­terol.

FOR GOOD FATS, GET YOUR DUCK IN A ROW

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