Know what’s on your plate
Duck meat
Calories & nutrition facts
roasted
Nutrition facts
Per 100 g% DV- Calories 195 kcal —
- Protein 25 g 51%
- Carbohydrate 0 g 0%
- Fat 10 g 13%
- Saturated fat 3.3 g 16%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 96 mg 4%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Vitamin E 0.02 mg 0%
- Thiamin (B1) 0.26 mg 22%
- Riboflavin (B2) 0.47 mg 36%
- Niacin (B3) 5.1 mg 32%
- Pantothenic acid (B5) 1.5 mg 30%
- Vitamin B6 0.25 mg 15%
- Biotin (B7) 4 µg 13%
- Folate (B9) 10 µg 3%
- Vitamin B12 3 µg 125%
Minerals
- Calcium 13 mg 1%
- Iron 2.7 mg 15%
- Magnesium 20 mg 5%
- Phosphorus 200 mg 16%
- Potassium 270 mg 6%
- Zinc 2.6 mg 24%
- Copper 0.31 mg 34%
- Selenium 22 µg 40%
Similar foods
- Duck meat and skinraw273 kcal / 100 g
- Domesticated duck meatroasted201 kcal / 100 g
- Domesticated duck meat and skinroasted337 kcal / 100 g
- Duck meat with skinmarinated, grilled278 kcal / 100 g
- Wild duck meatwith skin, deep-frozen, fried without fat (oven)243 kcal / 100 g
- Ducksmoked121 kcal / 100 g
- Roasted duckwhole, cooked, without oil, with salt126 kcal / 100 g
- Crispy Chinese-style duckmeat and skin331 kcal / 100 g
- Goose meatroasted, fat and skin301 kcal / 100 g
- Domesticated duck188 kcal / 100 g
Questions about Duck meat
How do you cook duck breast so the skin turns crisp?
Pat the skin dry, score it without cutting into the meat, then start it skin-side down in a cold, dry pan. Cook over medium heat for about 8–12 minutes, pouring off excess fat as it renders; turn briefly, then finish in a 200 °C oven until the centre reaches 75 °C.
How long does duck meat keep in the fridge?
Keep raw duck covered on the bottom shelf and cook it within 1–2 days. Refrigerate cooked duck within 2 hours, then eat it within 3–4 days; reheat until steaming hot throughout.
What dishes are made with duck meat?
Duck à l’orange pairs roast duck with a sharp orange sauce, while duck confit is made by slowly cooking duck legs in fat until tender. Shredded duck also works well in pancakes with spring onion, cucumber and hoisin sauce.
How do you choose duck meat for roasting?
Choose a plump bird with unbroken, dry-looking skin and no unpleasant smell. A whole duck suits roasting, while breasts cook quickly in a pan and legs are better for slow cooking or confit.
Can you use chicken instead of duck meat?
Yes: chicken thighs are a practical substitute in braises and pies, while chicken breast can replace duck breast in a quick-cooking dish. Chicken is leaner, so take care not to dry it out.
Is duck meat more fatty with the skin on?
Yes. Duck meat with skin has 278 kcal and 20.4 g fat per 100 g, compared with 195 kcal and 10 g fat in duck meat.
What nutrients stand out in duck meat?
Duck meat is high in selenium and vitamin B12, with 22 µg of selenium and 3 µg of vitamin B12 per 100 g. It is also a source of iron, at 2.7 mg per 100 g.
Source: CoFID (UK) 18-372 · per 100 g · carbohydrate per EU label, fibre excluded
