Know what’s on your plate
Wild duck breast meat
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 123 kcal —
- Protein 20 g 40%
- Carbohydrate 0 g 0%
- Fat 4.3 g 5%
- Saturated fat 1.3 g 7%
- Fibre 0 g 0%
- Sodium 57 mg 2%
- Cholesterol 77 mg 26%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 16 µg 2%
- Vitamin C 6.2 mg 7%
- Thiamin (B1) 0.42 mg 35%
- Riboflavin (B2) 0.31 mg 24%
- Niacin (B3) 3.4 mg 22%
- Pantothenic acid (B5) 0.77 mg 15%
- Vitamin B6 0.63 mg 37%
- Folate (B9) 25 µg 6%
- Vitamin B12 0.76 µg 32%
Minerals
- Calcium 3 mg 0%
- Iron 4.5 mg 25%
- Magnesium 22 mg 5%
- Phosphorus 186 mg 15%
- Potassium 268 mg 6%
- Zinc 0.74 mg 7%
- Copper 0.33 mg 37%
- Manganese 0.02 mg 1%
- Selenium 13.9 µg 25%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 123 | 20 g | 0 g | 4.3 g |
| 1 × unit (yield from 1 lb ready-to-cook duck) | 73 g | 90 | 15 g | 0 g | 3.1 g |
| 1 × breast, bone and skin removed | 83 g | 102 | 17 g | 0 g | 3.5 g |
| 2 × unit (yield from 1 lb ready-to-cook duck) | 146 g | 180 | 29 g | 0 g | 6.2 g |
| ½ × unit (yield from 1 lb ready-to-cook duck) | 36.5 g | 45 | 7.2 g | 0 g | 1.6 g |
| 3 × unit (yield from 1 lb ready-to-cook duck) | 219 g | 269 | 44 g | 0 g | 9.3 g |
| 4 × unit (yield from 1 lb ready-to-cook duck) | 292 g | 359 | 58 g | 0 g | 12 g |
Similar foods
- Wild duck meatwith skin, raw206 kcal / 100 g
- Wild duck meat and skinraw211 kcal / 100 g
- Canada goose breast meatskinless, raw133 kcal / 100 g
- Duck breastflesh only, raw116 kcal / 100 g
- Duck breast filletraw337 kcal / 100 g
- Domesticated duck meatraw135 kcal / 100 g
- Canada goose breast meat and skinwild, indigenous, raw270 kcal / 100 g
- White Pekin duck breastyoung, domestic, meat and skin, boneless, roasted202 kcal / 100 g
- Domesticated duck meat and skinraw404 kcal / 100 g
- Quail breastmeat only, raw123 kcal / 100 g
Questions about Wild duck breast meat
How do you cook wild duck breast so it stays tender?
Pat it dry, season it and sear it in a hot frying pan for about 2 minutes on each side, then finish in an oven at 200 °C until the centre reaches 75 °C. Rest it for 5 minutes before slicing across the grain.
Is it safe to eat wild duck breast pink?
Wild birds can carry harmful bacteria, so the safest approach is to cook the breast until the thickest part reaches 75 °C. Use a clean probe thermometer and keep raw-meat juices away from cooked food.
How should you prepare wild duck breast before cooking?
Remove any remaining shot, feathers and tough silvery membrane, then pat the meat dry. If a layer of skin is attached, score it in a shallow criss-cross pattern without cutting into the meat so it renders more evenly.
How long does wild duck breast keep in the fridge?
Keep it covered in the coldest part of the fridge and cook it within 1–2 days of buying or thawing. Store it on a plate or in a leakproof container, below ready-to-eat foods.
Can you freeze wild duck breast?
Yes. Wrap each breast tightly, or seal it in a freezer bag with the air pressed out, and freeze it promptly. Thaw it in the fridge and cook it soon after it has defrosted.
What goes well with wild duck breast?
Its rich, gamey flavour works well with sharp fruit such as berries, plums or oranges, and with earthy sides such as lentils, mushrooms or roast root vegetables. It is also a classic choice for a simple pan sauce with red wine or berry preserve.
Is wild duck breast a good source of iron?
Yes. It is a source of iron, providing 4.5 mg per 100 g; serve it with a portion of vegetables or fruit for a varied meal.
Source: USDA FoodData Central 174469 · per 100 g · carbohydrate per EU label, fibre excluded
