Boneless meat cut from duck breast. Belongs to the category of dark poultry meat. Such meat is obtained from both domestic and wild ducks. Duck fillet contains omega-3 and omega-6 fatty acids, vitamins from group B, A, E, PP, as well as calcium, magnesium, fluorine, sodium, potassium, manganese, phosphorus, copper, iodine, iron, etc. Duck fillet can be used to cook delicious broth or cabbage soup, boil it with vegetables or under various sauces - honey, cranberry, mayonnaise, bake in the oven with potatoes, cabbage, apples, mushrooms, make stews, chakhokhbili or rolls. Cooked duck fillet is sliced and added to sandwiches and salads, chopped for pancakes and pies. The average weight of one fillet is 300 grams.