Meat & Poultry · per 100g
A rich, red-fleshed poultry cut with a thick layer of subcutaneous fat, duck breast offers a steak-like texture and a robust mineral profile that distinguishes it from leaner white meats.
Fat, Pantothenic acid
Pantothenic acid, Thiamin (Vitamin B1)
Folate, Vitamin B6
Vitamin B6, Copper
Nutritional summary
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
Riboflavin (Vitamin B2)
Selenium
Pantothenic acid
Thiamin (Vitamin B1)
Seasonality
Not available
Diet
Sustainability
Duck production generally has a higher water footprint and GHG emission rate than chicken, but lower than beef.
Storage
Refrigerate
1–2 days
Keep in original packaging on the bottom shelf.
Freeze
3–6 months
Wrap tightly to prevent freezer burn.
Flavour
Harmonized from 2 validated sources
Claim citations
5