Good source
Protein
13.6 g · 27% DV target
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.
Whole duck is classified as a nutrient-dense protein source that provides high-quality animal protein, iron, zinc, and B vitamins .911
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 .11
While often grouped with other poultry like chicken and turkey, duck and goose are distinct for their higher concentration of certain minerals, including manganese .811
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 .9
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
Keep in original packaging on the bottom shelf
Ensure airtight wrapping to prevent freezer burn
Duck production generally has a higher water footprint and GHG emission rate than chicken, though lower than beef.
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.