Know what’s on your plate
Duck meat and skin
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 273 kcal —
- Protein 17 g 35%
- Carbohydrate 0 g 0%
- Fat 23 g 29%
- Saturated fat 7.5 g 37%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 56.9 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 39.3 µg 4%
- Vitamin D 0.68 µg 3%
- Thiamin (B1) 0.18 mg 15%
- Riboflavin (B2) 0.72 mg 55%
- Niacin (B3) 4.9 mg 30%
- Pantothenic acid (B5) 2 mg 39%
- Vitamin B6 0.26 mg 15%
- Folate (B9) 24.9 µg 6%
- Vitamin B12 1.7 µg 69%
Minerals
- Calcium 5.1 mg 0%
- Iron 2.2 mg 12%
- Magnesium 20 mg 5%
- Phosphorus 180 mg 14%
- Potassium 310 mg 7%
- Zinc 2.1 mg 19%
- Copper 0.23 mg 26%
- Manganese 0.05 mg 2%
Similar foods
- Wild duck meat and skinraw211 kcal / 100 g
- Domesticated duck meat and skinraw404 kcal / 100 g
- Duck leg meat and skinraw104 kcal / 100 g
- Duck meatraw127 kcal / 100 g
- Wild duck meatwith skin, raw206 kcal / 100 g
- Domesticated duck meatraw135 kcal / 100 g
- Whole duckraw138 kcal / 100 g
- Goose meat and skinraw366 kcal / 100 g
- Wild duck legwith skin, raw206 kcal / 100 g
- Whole duck eggraw179 kcal / 100 g
Questions about Duck meat and skin
How do you get duck skin crisp when cooking it?
Pat the skin dry and prick it lightly without piercing the meat. Start skin-side down in a cold frying pan over medium-low heat, letting the fat render for 10–15 minutes; pour off excess fat, then turn the meat to finish cooking.
How do you roast duck so the skin browns well?
Dry the duck thoroughly and season it before roasting on a rack, so hot air can circulate and fat can drip away. Roast until the thickest part reaches 75 °C, then rest it for about 15 minutes before carving.
How should you store cooked duck and its rendered fat?
Refrigerate cooked duck in a covered container within two hours and eat it within three to four days. Strain rendered fat into a clean, covered container, chill it promptly and use it within a few weeks.
What goes well with duck meat and skin?
Rich roast duck pairs well with sharp fruit such as orange, cherry or apple, and with red cabbage, lentils or roast potatoes. The crisp skin also works well with pancakes, spring onions and hoisin sauce.
Is duck meat and skin fattier than duck meat without skin?
Yes. Duck meat and skin has 23 g of fat per 100 g, compared with 5.95 g in duck meat; removing the skin lowers the fat considerably.
How does duck meat and skin compare with goose meat and skin?
Goose meat and skin has 33.6 g of fat per 100 g, compared with 23 g in duck meat and skin. Duck has more protein: 17 g per 100 g versus 15.9 g in goose.
How can you tell when duck is cooked safely?
Check the thickest part of the meat with a food thermometer, keeping the probe away from bone; it should reach 75 °C. Wash hands and utensils after contact with raw duck, and keep it separate from ready-to-eat foods.
Source: ANSES–Ciqual (France) 36204 · per 100 g · carbohydrate per EU label, fibre excluded
