per 100 grams
Carbohydrates 0 g
Proteins 23.5 g
Fats 11.2 g
Water 64.2 g
Sugar 0 ug
Fiber 0 ug
Ash 1.1 grams

Duck Meat

201 Calories per 100g

Duck meat may be one of the most versatile sources of lean protein. The lean, flavorful and delicious meat is prized by chefs and foodies around the world and is a popular mainstay on restaurant menus. With its gamy, rich flavor, duck is popular in cuisines across the globe, with different cuisines putting different spins on its preparation and flavoring. However, there are some important things to know about duck and its nutritional content before enjoying it as part of a meal.

What is Duck?

Duck is the flesh of any species of duck. It is an omnivorous bird, meaning it will eat both plant and animal matter, making it an excellent source of both protein and fats. Duck is available fresh and frozen, with the fresh duck being more expensive and the frozen having longer shelf life.

Nutritional Content of Duck

When it comes to nutrition, duck contains a range of vitamins and minerals, including calcium, zinc, iron, magnesium and phosphorus. It is also an excellent source of healthy fats, with mono- and polyunsaturated fats constituting around 30 percent of the total fat content. Duck also packs a good punch of protein and B vitamins.

One of the biggest benefits of duck meat is that it is relatively low in fat and cholesterol compared to other types of poultry. A 6-ounce serving of duck contains just 5.5g fat and 70mg of cholesterol. This is significantly lower than, say, a 6-ounce serving of turkey, which packs around 16g fat and 170mg cholesterol.

How to Prepare Duck

When cooking with duck, it is important to remember that it is a fatty bird and that extra fat should be trimmed away. The breast can be cooked as a roast, or can be seared in a pan or grilled. The legs and thighs make excellent braised dishes or roasts, and the duck skin can be crisped up and used in salads or as a tasty bite on its own. Duck is a very versatile cuisine, with many chefs experimenting with different ingredients and flavors.

When preparing duck, it is important to remember not to overcook it. Duck should not be cooked for longer than about 15 minutes, as this can dry out the meat and give it an unpleasant gamey flavor. The higher fat content will start to release liquid when cooked and this can be used to keep the bird moist during cooking.

Finally, like all cooked meat, duck should not be served raw, as it has the potential to be contaminated with harmful bacteria. To ensure that the bird is cooked safely, it should be cooked to an internal temperature of 165°F (74°C) and allowed to rest for 5 minutes before serving.

Benefits of Eating Duck

Duck meat is an excellent source of lean proteins, which make it the perfect choice for people looking to reduce their fat intake without giving up the flavor. Its high fat content also helps to keep the meat moist and full of flavor, making it an ideal option for roasting, grilling or braising.

Furthermore, duck is a good source of a range of vitamins and minerals, including zinc, phosphorus, magnesium and iron. The B vitamins present in duck make it a great choice for people looking for an energy-rich food, as these vitamins support the body’s metabolism. Finally, duck is a good source of healthy fats, including monounsaturated and polyunsaturated fats, which are beneficial for overall health.


Duck is a versatile and delicious source of lean protein and is becoming increasingly popular with chefs and foodies alike. The meat is relatively low in fat and contains a range of essential vitamins and minerals. It also offers a good source of healthy mono and polyunsaturated fats. Whether you are looking for a leaner alternative to pork, or want to explore the world of duck-based dishes, it is worth giving this tasty bird a try.