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. Moderation. Looking up in FitDay.com . . . . . DUCK: 4 oz (cooked): Fat: 32g Fat, 11 Sat, 4 Poly, 14 Mono Carbs: 0g Protein: 21.4g 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 Carbs: 0g Protein: 33.8g Nearly 5 blocks of Protein and 1 block of fat. |