Know what’s on your plate
Duck liver
Calories & nutrition facts
domesticated, raw
Nutrition facts
Per 100 g% DV- Calories 136 kcal —
- Protein 19 g 37%
- Carbohydrate 3.5 g 1%
- Fat 4.6 g 6%
- Saturated fat 1.4 g 7%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 140 mg 6%
- Cholesterol 515 mg 172%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 11984 µg 1332%
- Vitamin C 4.5 mg 5%
- Thiamin (B1) 0.56 mg 47%
- Riboflavin (B2) 0.89 mg 69%
- Niacin (B3) 6.5 mg 41%
- Pantothenic acid (B5) 6.2 mg 124%
- Vitamin B6 0.76 mg 45%
- Folate (B9) 738 µg 185%
- Vitamin B12 54 µg 2250%
Minerals
- Calcium 11 mg 1%
- Iron 30.5 mg 170%
- Magnesium 24 mg 6%
- Phosphorus 269 mg 22%
- Potassium 230 mg 5%
- Zinc 3.1 mg 28%
- Copper 6 mg 662%
- Manganese 0.26 mg 11%
- Selenium 67 µg 122%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 136 | 19 g | 3.5 g | 4.6 g |
| 1 × liver | 44 g | 60 | 8.2 g | 1.6 g | 2 g |
| 1 × unit (yield from 1 lb ready-to-cook duck) | 10 g | 14 | 1.9 g | 0.4 g | 0.5 g |
| 2 × liver | 88 g | 120 | 17 g | 3.1 g | 4.1 g |
| ½ × liver | 22 g | 30 | 4.1 g | 0.8 g | 1 g |
| 3 × liver | 132 g | 180 | 25 g | 4.7 g | 6.1 g |
| 4 × liver | 176 g | 239 | 33 g | 6.2 g | 8.2 g |
Similar foods
- Domesticated goose liverraw133 kcal / 100 g
- Duck foie grasraw600 kcal / 100 g
- Poultry liverraw134 kcal / 100 g
- Chicken liverall classes, raw119 kcal / 100 g
- Goose liverraw133 kcal / 100 g
- Domesticated duck meatraw135 kcal / 100 g
- Turkey liverall classes, raw128 kcal / 100 g
- Lamb livernew zealand, imported, raw136 kcal / 100 g
- Duck meatraw127 kcal / 100 g
- Whole duck foie grascooked526 kcal / 100 g
Questions about Duck liver
How do you cook duck liver so it stays tender?
Pat it dry, trim away any veins or tough connective tissue, then sear small pieces in a hot pan with a little oil for about 2–3 minutes per side. Cook until the centre reaches 75 °C; overcooking makes liver firm and grainy.
Should you soak duck liver before cooking it?
You can soak it in milk for 30 minutes to soften its strong, iron-like flavour, then drain and pat it dry. This is optional: trimming the veins and seasoning it well also helps.
How long does duck liver keep in the fridge?
Keep it covered in the coldest part of the fridge and cook it within 1–2 days of buying. Freeze it if you will not use it in time, and thaw it in the fridge rather than on the worktop.
What goes well with duck liver?
Its rich, savoury flavour works well with sharp or sweet contrasts: try it with apple, pear, onion, redcurrant jelly or a splash of vinegar. Pan-fried duck liver is often served on toast or with potato purée.
Can you use duck liver to make pâté?
Yes. Sauté the liver with shallot and herbs, then blend it with butter until smooth; chill it until set. Duck liver pâté is milder and less fatty than pâté made with foie gras.
Is duck liver the same as duck foie gras?
No. Foie gras is the specially fattened liver of a duck or goose, and it is much fattier: duck foie gras has 63 g fat per 100 g, compared with 4.6 g in duck liver.
How does duck liver compare with chicken liver?
Duck liver has more vitamin B12 and vitamin A: per 100 g, it has 54 µg of vitamin B12 and 11,984 µg of vitamin A, while chicken liver has 16.6 µg and 3,296 µg respectively. Chicken liver has more protein, at 16.9 g per 100 g versus 19 g.
Can you eat duck liver rare?
It is safest to cook duck liver all the way through, until the centre reaches 75 °C. Poultry liver can carry harmful bacteria inside as well as on its surface, so a browned outside alone is not a reliable guide.
Source: USDA FoodData Central 174467 · per 100 g · carbohydrate per EU label, fibre excluded
