Good source
Protein
14.6 g · 29% DV target
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.
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 .7
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 .2
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 .9
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 .14
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
14.6 g · 29% DV target
15.7 g · 20% DV target
4.85 g · 24% DV target
Not a benefit — best kept low
0.17 g · 17% DV target
Not a benefit — best kept low
0.20 g · Top 17% of meat & poultry
1.69 g · Top 9% of meat & poultry
Seasonality has not been estimated for this ingredient yet.
Keep in original packaging on the bottom shelf.
Wrap tightly to prevent freezer burn.
Duck production generally has a higher water footprint and GHG emission rate than chicken, but lower than beef.
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.