Duck + sodium?

collectingblues

I feel like I'm losing my mind over this one. Is it possible for something to taste salty and carry the expected water retention that you'd see from eating something salty, without actually having the sodium in it?

I don't cook with salt, and last night's dinner was just the duck + potatoes that were roasted in the rendered fat. I didn't add any sauces -- the only thing I added was some sage and rosemary direct from my garden. I don't understand why the USDA *and* the manufacturer listing for the duck don't show elevated sodium amounts (254 mg of sodium for 80 grams of duck), yet it *tastes* salty and I was up three pounds this morning (and I noticed some swelling in my ankles shortly after dinner last night). When I check the USDA listing for duck fat alone, there's no sodium hidden there. The manufacturer's label doesn't break out sodium for just the fat -- it's just an overall listing.

I feel like obviously the salt taste is coming from somewhere, but where?

aeloine

I would wager to say that it has to do with the diet of the animal. Depending on what the animal was fed, it could have different sodium, electrolyte, vitamin, and even antibiotic concentrations.

Especially if this was a duck that was used for foie gras.


Here's a rough breakdown of naturally occurring sodium in meat: http://healthyeating.sfgate.com/naturally-occurring-sodium-meat-10826.html