Why is it so much darker than chicken meat. Unlike chickens, ducks are able to fly hundreds of kilometres and therefore have myoglobin-rich muscle fibres which are a rich dark red colour. Ducks are much less susceptible to salmonella than chickens and can therefore be eaten pink or raw.
Ducks are waterfowl and consequently have a large layer of fat between the meat and the skin to act as insulation. This fat can be rendered down to use for cooking potatoes and for cooking duck confit. How healthy is duck fat? Well, it is not as healthy as olive oil, but it is certainly better for you than chicken or pork fat and even butter. Although it is made up of 35% saturated fats which are bad for you, it also has 50% monounsaturates and 15% polyunsaturates which are good for you.
Note: Saturated fats are more harmful to you when heated at high temperatures. Cooking duck on a low heat releases fat whilst cooking to create a crispy skin yet keeping the meat tender underneath. It also prevents the saturated fats from becoming harmful.