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

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.

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.

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.