While duck is technically a poultry (and classified as white meat by the USDA), the rich color and taste cause many to treat it as a red meat in culinary contexts.
The dark meat in duck is due to its high myoglobin content, a protein that needs more oxygen for the chest muscles of birds that fly more frequently. Because ducks actively use their breast muscles for flight, these muscles are more developed and darker than the breast muscles of chickens or turkeys, which are not built for long flights.
As a result duck breast has a richer & meatier flavor profile often compared to red meats like beef vs other milder, lighter & neutral tasting white poultry meats such as chicken and turkey.
Skinless duck breast is lower in calories than skinless chicken breast and turkey breast, yet higher in iron (contributing to its the darker meat & flavor) and certain B vitamins, though turkey is often higher in other vitamins like B2, B3, B6, and B12.
Hope this was helpful in your decision to choose between duck breast vs chicken breast vs turkey breast. But… why choose when you can have it all!!??
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