Duck, domesticated, meat and skin, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 2.8 MG | 3% | |
| Thiamin | 0.2 MG | 16% | |
| Riboflavin | 0.2 MG | 16% | |
| Niacin | 3.9 MG | 25% | |
| Pantothenic acid | 1.0 MG | 19% | |
| Vitamin B-6 | 0.2 MG | 11% | |
| Folate, total | 13 UG | 3% | |
| Choline, total | 31 MG | 6% | |
| Vitamin B-12 | 0.3 UG | 10% | |
| Vitamin A, RAE | 50 UG | 6% | |
| Vitamin E (alpha-tocopherol) | 0.7 MG | 5% | |
| Vitamin D (D2 + D3) | 0.7 UG | 4% | |
| Vitamin K (phylloquinone) | 5.5 UG | 5% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 2.4 MG | 13% | |
| Magnesium, Mg | 15 MG | 4% | |
| Phosphorus, P | 139 MG | 11% | |
| Potassium, K | 209 MG | 4% | |
| Sodium, Na | 63 MG | 3% | |
| Zinc, Zn | 1.4 MG | 12% | |
| Copper, Cu | 0.2 MG | 26% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 12.4 UG | 23% |
Nutrition Highlights
- Good source of protein with 11.5g per 100g.
- Good source of Copper, Cu (26% DV).
- Good source of Selenium, Se (23% DV).
- Good source of Niacin (25% DV).
About Duck, domesticated, meat and skin, raw
This dark, flavorful meat comes from domesticated waterfowl and is prized for its rich taste and tender texture. Unlike poultry like chicken or turkey, it contains a higher proportion of fat, particularly under the skin, which contributes to its distinctive flavor and moisture when cooked. The raw meat is a deep reddish color, with a thick layer of fat between the skin and muscle tissue. It's an excellent source of high-quality protein, providing all essential amino acids needed for muscle maintenance and repair.
The fat content is notably high, with nearly 40 grams per 100 grams of raw meat, and it contains no carbohydrates or fiber. While this makes it energy-dense, the fat includes a mix of saturated and unsaturated fatty acids, with some beneficial omega-6 and omega-9 fats. It's also a good source of B vitamins, particularly niacin and B6, as well as minerals like selenium and zinc, which support immune function and antioxidant activity.
In the kitchen, it's often roasted whole, with the skin scored to allow fat to render out during cooking, or used in dishes like confit, where it's slowly cooked in its own fat. The rendered fat itself is valued for cooking other dishes, adding depth to everything from roasted vegetables to sautéed potatoes. Because of its richness, it's typically served in smaller portions than leaner meats, often paired with tart or acidic accompaniments like orange sauce or pickled vegetables to balance the flavors.
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