Meat & Poultry · per 100g
A rich, dark-fleshed poultry with a thick layer of subcutaneous fat that renders during cooking, whole duck provides a dense concentration of essential minerals and high-quality animal protein.
Fat, Pantothenic acid
Pantothenic acid, Thiamin (Vitamin B1)
Folate, Vitamin B6
Vitamin D, Copper
Nutritional summary
Interesting fact
Despite being classified as poultry, duck breast is anatomically composed of red muscle fibers similar to beef because ducks are birds of flight, requiring high levels of myoglobin for endurance.
Standout nutrients
Riboflavin (Vitamin B2)
Selenium
Pantothenic acid
Thiamin (Vitamin B1)
Seasonality
Diet
Sustainability
Duck production generally has a higher water footprint and GHG emission rate than chicken, though lower than beef.
Storage
Refrigerate
2–3 days
Keep in original packaging on the bottom shelf
Freeze
6–12 months
Ensure airtight wrapping to prevent freezer burn
Flavour
Harmonized from 2 validated sources
Claim citations
3