No, duck breast is generally classified as white meat by the USDA.
While duck meat is darker than chicken or turkey, leading some to believe it is red meat, the United States Department of Agriculture (USDA) classifies poultry, including duck, as white meat. This classification is based on several factors, although often associated with myoglobin content (a protein that holds oxygen in muscle cells) – red meat tends to have higher myoglobin levels. Despite having a darker color, duck is still grouped with other poultry and considered white meat for culinary and nutritional purposes.
The distinction between red and white meat is more complex than just color. Animals are generally categorized this way:
- Red Meat: Typically from mammals like beef, lamb, pork, and veal.
- White Meat: Typically from fowl like chicken, turkey, and duck.
Therefore, despite its richer flavor and darker color compared to chicken breast, duck breast is categorized as white meat according to the standard classification.
