Good source
Protein
13.6 g · 27% DV target
A rich, dark cut of poultry known for its succulent texture and deep flavour, duck leg offers a concentrated source of high-quality protein and essential lipids.
Duck leg provides a dense source of essential amino acids (the building blocks of protein that the body cannot produce on its own), including notably high levels of leucine and lysine which are critical for muscle maintenance and immune function.
As a darker cut of poultry, duck leg contains a higher concentration of myoglobin (the protein that delivers oxygen to muscles) and fat compared to white meat, contributing to its distinct flavour and texture profile .23
Poultry consumption is generally associated with neutral or positive health outcomes in large-scale reviews, though specific data on duck is less abundant than on chicken or turkey .1
Early research into dietary patterns suggests that replacing some red meats with poultry and plant-based proteins may be associated with a lower risk of cardiovascular disease .59
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
13.6 g · 27% DV target
18.0 g · 23% DV target
5.50 g · 28% DV target
Not a benefit — best kept low
0.17 g · 17% DV target
Not a benefit — best kept low
0.24 g · Top 14% of meat & poultry
2.08 g · Top 8% 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 carbon footprint than chicken but lower than beef or lamb.
Unlike chickens or turkeys, ducks have exclusively dark meat across their entire body because their muscles are developed for the sustained aerobic effort of long-distance flight.