Duck
| Duck in TCM:Explore the properties of Duck according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Temperature: neutral
Channels: LU, ST, SP, KD
Flavors: sweet, salty
Tonifies: qi, blood, yin
Special Properties:
clears damp, resolves water accumulations, resolves dryness, reduces swelling
In terms of Traditional Chinese Medicine (TCM) Duck is known for its ability to Tonify qi, blood, and yin. It also helps to resolve dampness and regulate water. Surprisingly duck can also help to moisten dryness [22].
In general the ancient Chinese medical texts cite that it enters the Lung, Stomach, Spleen, and Kidney. The flavor of Duck is Sweet and Salty, and it is considered to be Neutral in temperature.
While duck is considered to be slightly cooling, it is classified as neutral by some sources. Its important to remember that temperatures of food do not have absolute cut-offs in Chinese nutrition. So even though duck has slightly cooling properties (and tonifies yin) it may not be cooling enough to be clearly classified into the cooling category of foods. Furthermore the classification of foods in TCM can vary depending on factors such as the cooking method, seasonality, and individual constitution.
For postpartum fatigue and weakness eat duck cooked with ginger, scallions, and black beans. For weak lungs with dry cough make duck soup with apricot seed (kernel), lily bulb, and Asian pears. For kidney weakness with edema make salad with shredded duck meat, cucumber, celery, and sweet onions.[22]
Contraindications: Duck tends to be too greasy for people with weak digestion. [22]
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Folk remedies presented on this site are designed to address specifc TCM diagnoses, and are not one-size-fits-all. If you would like to learn more about Traditional Chinese Medicine (TCM) and how it relates to Chinese Nutrition, you can book in a free call with a licensed professional. There is no obligation to purchase.
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