Duck Breast
Rich dark poultry meat that is high in iron and zinc; most fat sits in the removable skin.
Nutrition per 100 g
Standardised to 100 g of duck breast, cooked for fair comparison. Typical serving: 100 g cooked, skin removed — 201 kcal per 100 g serving.
| Nutrient | Per 100 g | Per serving (100 g) | Per 100 kcal |
|---|---|---|---|
| Energy | 201 kcal | 201 kcal | 100 kcal |
| Protein | 23.5 g | 23.5 g | 11.7 g |
| Carbohydrate | 0 g | 0 g | 0 g |
| Fat | 11.2 g | 11.2 g | 5.6 g |
| Fibre | 0 g | 0 g | 0 g |
Figures are typical values and vary with variety, preparation and brand.
Micronutrients
Vitamins and minerals per 100 g of duck breast, with a typical serving and FDA Daily Value for adults.
| Nutrient | Per 100 g | Per serving (100 g) | % DV |
|---|---|---|---|
| Vitamins | |||
| Vitamin C | 2.8 mg | 2.8 mg | 3% |
| Niacin | 7.9 mg | 7.9 mg | 49% |
| Minerals | |||
| Calcium | 8 mg | 8 mg | <1% |
| Iron | 3.3 mg | 3.3 mg | 18% |
| Sodium | 84 mg | 84 mg | 4% |
| Selenium | 26.4 µg | 26.4 µg | 48% |
% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.
Why eat duck breast?
- More iron than chicken thanks to the darker muscle.
- Skin-off meat is leaner than most people assume.
- Renders its own fat, so no cooking oil is needed.
How to include it
- Score the skin, start in a cold pan and render slowly.
- Rest five minutes and slice against the grain.
- Serve with braised red cabbage and a fruit sauce.
Things to consider
- With skin on, calories roughly double.
- Rendered duck fat is very calorie-dense.
Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.
Related foods
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- protein
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- fibre
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