The fatty acids in duck meat have low melting point and are easy to digest. It contains more B vitamins, vitamin E and many other vitamins than other meats. It can effectively resist beriberi, neuritis and various kinds of inflammation, and can also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzyme components of human meat, and has protective effects on patients with heart diseases such as myocardial infarction.

Duck meat is cold, sweet and salty. It is mainly used to replenish the deficiency and fatigue, nourish the yin of the five internal organs, clear the heat of the deficiency and fatigue, replenish blood and water, nourish the stomach and promote fluid production, relieve cough and shock, and eliminate the accumulation of snails.