Duck meat is a flavorful and nutrient-rich food that appears frequently in traditional and modern cuisines. It’s high in protein, iron, and B vitamins, and is especially prized for its rich taste and tender texture. However, despite its many health benefits, duck meat isn't suitable for everyone. In fact, for some people, it may do more harm than good.

Here are three groups of people who should avoid duck meat—even in small amounts.

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1. People with High Cholesterol or Heart Disease

Duck meat, especially with the skin, is high in saturated fat and cholesterol. While it can be part of a balanced diet in moderation, frequent consumption may raise blood cholesterol levels and increase the risk of cardiovascular problems.

Those with existing conditions like hypertension, atherosclerosis, or high LDL cholesterol should limit or avoid duck meat, particularly if it's cooked in oil or deep-fried.

Health tip: If you must eat duck, choose skinless, lean cuts and prepare it using healthy methods like steaming or baking.

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2. People with Weak Digestive Systems

Duck meat is considered a “heating” food in traditional medicine, meaning it can be harder to digest for people with weak stomachs or sluggish digestion. It tends to be richer and fattier than chicken or fish, which may cause bloating, indigestion, or stomach discomfort in sensitive individuals.

Those who suffer from chronic digestive issues, gastritis, or recovering from illness may want to avoid duck meat and opt for lighter, easier-to-digest proteins.

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3. People with Gout or High Uric Acid Levels

Duck meat contains purines, compounds that break down into uric acid in the body. High uric acid levels can trigger gout attacks—a painful form of arthritis that causes joint swelling and inflammation.

For individuals with gout or those at risk, consuming duck meat may aggravate symptoms or lead to flare-ups. It's best to stick to low-purine proteins like tofu, eggs, or lean poultry.