Send the Venison my way (it's been years!)!
Duck can be a fatty meat.
Venison, I suspect is much healthier.
Most red meats are high in fat.
Looking up in FitDay.com . . . . .
DUCK: 4 oz (cooked):
Fat: 32g Fat, 11 Sat, 4 Poly, 14 Mono
3 blocks of Protein and 11 blocks of fat, nearly 1/3 Saturated.
VENISON, as I suspected, is much, much better:
(4 oz cooked, boneless)
Fat: 3g Fat, 1.1 Sat, .15 Poly, .52 Mono
Nearly 5 blocks of Protein and 1 block of fat.