Know what’s on your plate
Wild duck meat and skin
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 211 kcal —
- Protein 17 g 35%
- Carbohydrate 0 g 0%
- Fat 15 g 19%
- Saturated fat 5 g 25%
- Fibre 0 g 0%
- Sodium 56 mg 2%
- Cholesterol 80 mg 27%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 26 µg 3%
- Vitamin C 5.2 mg 6%
- Thiamin (B1) 0.35 mg 29%
- Riboflavin (B2) 0.27 mg 21%
- Niacin (B3) 3.3 mg 21%
- Pantothenic acid (B5) 0.7 mg 14%
- Vitamin B6 0.53 mg 31%
- Folate (B9) 21 µg 5%
- Vitamin B12 0.65 µg 27%
Minerals
- Calcium 5 mg 0%
- Iron 4.2 mg 23%
- Magnesium 20 mg 5%
- Phosphorus 168 mg 13%
- Potassium 249 mg 5%
- Zinc 0.77 mg 7%
- Copper 0.31 mg 35%
- Manganese 0.02 mg 1%
- Selenium 12.8 µg 23%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 211 | 17 g | 0 g | 15 g |
| 1 × oz | 85 g | 179 | 15 g | 0 g | 13 g |
| 1 × unit (yield from 1 lb ready-to-cook duck) | 239 g | 504 | 42 g | 0 g | 36 g |
| 1 × duck | 270 g | 570 | 47 g | 0 g | 41 g |
| 2 × oz | 170 g | 359 | 30 g | 0 g | 26 g |
| ½ × oz | 42.5 g | 90 | 7.4 g | 0 g | 6.5 g |
| 3 × oz | 255 g | 538 | 44 g | 0 g | 39 g |
| 4 × oz | 340 g | 717 | 59 g | 0 g | 52 g |
Similar foods
- Wild duck meatwith skin, raw206 kcal / 100 g
- Domesticated duck meat and skinraw404 kcal / 100 g
- Wild duck breast meatraw123 kcal / 100 g
- Duck meat and skinraw273 kcal / 100 g
- Domesticated duck meatraw135 kcal / 100 g
- Duck meatskinless, raw130 kcal / 100 g
- Canada goose breast meat and skinwild, indigenous, raw270 kcal / 100 g
- Canada goose leg meat and skinwild, indigenous, raw356 kcal / 100 g
- Turkey meat and skintom, raw139 kcal / 100 g
- Whole duckraw138 kcal / 100 g
Questions about Wild duck meat and skin
How do you cook wild duck breast without drying it out?
Pat the skin dry, score it without cutting into the meat, then start skin-side down in a cold pan over medium-low heat so the fat renders gradually. Cook until the skin is crisp, turn briefly, and use a thermometer to check the thickest part; rest the breast before slicing.
What temperature should wild duck reach when it is cooked?
For the safest result, cook the thickest part to 75 °C, keeping the thermometer clear of bone. Whole birds and legs take longer than breast portions, so check more than one spot.
How long does raw wild duck keep in the fridge, and can you freeze it?
Keep raw duck covered on the lowest fridge shelf and cook it within one to two days. For longer storage, wrap it airtight and freeze; thaw it in the fridge rather than on the worktop.
What goes well with wild duck?
Its savoury, gamey flavour works well with tart fruit such as sour cherries, blackberries or orange, and with earthy sides such as lentils, mushrooms or roast root vegetables. Serve a rich pan sauce separately so it does not soften crisp skin.
Can you roast wild duck whole?
Yes. Dry the skin well, prick it lightly over the breast without piercing the meat, and roast on a rack so rendered fat can drain; turn the bird during cooking for more even browning. Check the thickest part for 75 °C before serving.
How is wild duck different from farmed duck?
Wild duck is generally smaller and has a leaner, more pronounced game flavour. The listed wild duck meat and skin has 211 kcal per 100 g, compared with 404 kcal per 100 g for domesticated duck meat and skin.
What should you do if you find shot in wild duck?
Check the meat carefully before cooking, especially around the wound channel, and cut away damaged tissue and any visible shot or fragments. Small fragments can be hard to spot, so take care when eating and serving it.
Source: USDA FoodData Central 174468 · per 100 g · carbohydrate per EU label, fibre excluded
