Know what’s on your plate
Duck confit
Calories & nutrition facts
conserved in rendered fat, canned
Nutrition facts
Per 100 g% DV- Calories 273 kcal —
- Protein 26 g 51%
- Carbohydrate 0.2 g 0%
- Fat 19 g 24%
- Saturated fat 7.3 g 36%
- Fibre 0.4 g 1%
- Sugars 0.1 g —
- Sodium 568 mg 25%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 22.3 µg 2%
- Vitamin D 1.8 µg 9%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.34 mg 26%
- Niacin (B3) 7.1 mg 44%
- Pantothenic acid (B5) 0.74 mg 15%
- Vitamin B6 0.3 mg 18%
- Vitamin B12 3 µg 123%
Minerals
- Calcium 5.3 mg 0%
- Iron 2.7 mg 15%
- Magnesium 18.8 mg 4%
- Phosphorus 179 mg 14%
- Potassium 241 mg 5%
- Zinc 5.7 mg 52%
- Selenium 28 µg 51%
- Iodine 17 µg 11%
Similar foods
Questions about Duck confit
How do you reheat duck confit and get the skin crisp?
Put it skin-side up in a roasting tin and bake at 200°C for about 20–25 minutes, until piping hot; finish under the grill for a minute or two if the skin needs more colour. Avoid covering it, which traps steam and softens the skin.
Do you need to cook duck confit before eating it?
Duck confit is already slow-cooked in fat, so you only need to reheat it. Follow the pack’s storage and reheating instructions, especially for a sealed product.
How do you store leftover duck confit?
Once opened, refrigerate leftovers promptly in a covered container and use them within two days. Keep the meat covered with its fat if possible, and reheat it until piping hot.
What do you serve with duck confit?
Crispy duck confit is classic with potatoes cooked in duck fat, often with garlic and parsley. It also goes well with lentils, braised cabbage or a sharp green salad to balance its richness.
What does ‘confit’ mean in duck confit?
Confit describes meat salted and gently cooked for a long time in fat; traditionally, it was then kept submerged in that fat. The method makes the duck tender, while reheating can crisp the skin.
Is duck confit higher in fat than duck meat?
Yes: duck confit has 19 g of fat per 100 g, compared with 11.2 g in duck meat. The confit’s fat content reflects the slow-cooking method and the piece of duck used.
Is duck confit a source of zinc?
Yes. Duck confit provides 5.7 mg of zinc per 100 g, making it a source of this mineral.
Source: ANSES–Ciqual (France) 8110 · per 100 g · carbohydrate per EU label, fibre excluded
