Duck Breast Nutrition Benefits and Facts

Nutritional summary

Duck breast is notably high in iron compared to other common poultry, containing approximately 4.5 mg per 100 g, which is significantly more than the amount found in chicken breast or other duck muscle meats .
The protein in duck breast provides a complete profile of essential amino acids (protein building blocks the body cannot make), with glutamic acid and aspartic acid being the most prominent .
Duck meat contains higher levels of fat-soluble vitamins, specifically vitamin A and vitamin K, when compared to other lean poultry like turkey or chicken .
While duck is a red-fleshed bird, institutional reviews of dietary patterns and mortality have found the evidence regarding poultry consumption and long-term health outcomes to be less conclusive than the evidence for red meats like beef or pork .

Interesting fact

Despite being poultry, duck breast is anatomically and culinary classified as 'red meat' because ducks are birds of flight, requiring high levels of myoglobin in their breast muscles to sustain oxygen during long journeys.

Standout nutrients

SUPER

SOURCE

Riboflavin (Vitamin B2)

ELITE

SOURCE

Selenium

ELITE

SOURCE

Pantothenic acid

ACE

SOURCE

Thiamin (Vitamin B1)

205

kcal per 100g

Protein14.6g

Fat15.7g

Carbs0.30g

Fat breakdown

Polyunsat2.24g

Monounsat7.50g

Saturated4.85g

Trans0.25g

Seasonality

Not available

Diet

PescatarianGluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Moderate

Duck production generally has a higher water footprint and GHG emission rate than chicken, but lower than beef.

Confidencemedium

Storage

Refrigerate

1–2 days

Keep in original packaging on the bottom shelf.

Freeze

3–6 months

Wrap tightly to prevent freezer burn.

Flavour

Data & Sources

Harmonized from 2 validated sources

French Food Database

3 contributing source foods

McCance & Widdowson

3 contributing source foods

Claim citations

Dietary Patterns and All-Cause Mortality: A Systematic Review

[1]nesr.usda.gov

Comparative analysis of duck meat quality in different breeds and age - PMC

[2]pmc.ncbi.nlm.nih.gov

Poultry Consumption and Human Health: How Much Is Really Known? A Systematically Searched Scoping Review and Research Perspective - PMC

[4]pmc.ncbi.nlm.nih.gov

Managing Genetic Hemochromatosis: An Overview of Dietary Measures, Which May Reduce Intestinal Iron Absorption in Persons With Iron Overload - PMC

[7]pmc.ncbi.nlm.nih.gov

Effect of Various Types of Heat Processing on the Content and Retention of Fat-Soluble Vitamins and Cholesterol in Goose Breast Meat - PMC

[9]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

63.8

Version

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