Whole Duck Nutrition Benefits and Facts

Nutritional summary

Whole duck is classified as a nutrient-dense protein source that provides high-quality animal protein, iron, zinc, and B vitamins .
Because it contains a complete profile of essential amino acids, duck is considered a more efficient source of dietary protein compared to most plant-based protein foods .
While often grouped with other poultry like chicken and turkey, duck and goose are distinct for their higher concentration of certain minerals, including manganese .
Duck meat is typically consumed in much smaller quantities than chicken, currently accounting for only about 0.1% of total protein intake in the United States .

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

SUPER

SOURCE

Riboflavin (Vitamin B2)

ELITE

SOURCE

Selenium

ELITE

SOURCE

Pantothenic acid

ACE

SOURCE

Thiamin (Vitamin B1)

230

kcal per 100g

Protein13.6g

Fat18.0g

Carbs0.35g

Fat breakdown

Polyunsat2.58g

Monounsat8.77g

Saturated5.50g

Trans0.25g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

PescatarianGluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Moderate

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

Confidencemedium

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

Data & Sources

Harmonized from 2 validated sources

French Food Database

2 contributing source foods

McCance & Widdowson

3 contributing source foods

Claim citations

Goose Meat as a Source of Dietary Manganese—A Systematic Review - PMC

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

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

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

Nutritional Effects of Removing a Serving of Meat or Poultry from Healthy Dietary Patterns—A Dietary Modeling Study - PMC

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

Coverage

Nutrients

FoodCompass

60.7

Version

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