Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, cooked duck meat is a nutrient-dense protein source that provides essential minerals like iron and selenium. It is an excellent source of high-quality protein for muscle repair and B vitamins for energy metabolism. While higher in fat than chicken, it offers significant nutritional value when consumed in moderation.
Cooked duck meat contains approximately 23.5g of protein per 100g serving. This high protein content makes it comparable to other lean meats for supporting muscle growth and satiety.
Yes, cooked duck meat is very keto-friendly as it contains 0g of carbohydrates and a healthy amount of fat (11.8g per 100g). It is an ideal protein source for those following low-carb or ketogenic diets.
While duck is poultry and technically classified as white meat by the USDA, it is culinarily often treated like red meat. This is because duck muscles contain more myoglobin, resulting in a darker color and a richer flavor profile than chicken or turkey.
Cooked duck has a rich, savory, and slightly gamey flavor that is much more intense than chicken. Its texture is tender and succulent, often compared to a cross between a fatty steak and dark meat chicken.
Cooked duck meat can be safely stored in an airtight container in the refrigerator for 3 to 4 days. To maintain the best quality, ensure it is cooled to room temperature before placing it in the fridge.
Yes, cooked duck meat freezes well. When stored in a vacuum-sealed bag or airtight freezer-safe container, it will maintain its quality for 2 to 3 months. Thaw it in the refrigerator overnight before reheating.
cooked duck meat is a versatile ingredient found in cuisines around the world. With 201 calories per 100g and 23.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 1 recipes featuring cooked duck meat with step-by-step instructions.
Browse recipes →Yes, duck meat is an excellent source of iron, which is essential for oxygen transport in the blood and preventing anemia. It contains significantly more iron per serving than most other poultry.
Leftover duck is highly versatile; it can be shredded for tacos, added to stir-fries, tossed into salads, or used as a topping for ramen and congee. It also makes an excellent addition to pasta dishes or sandwiches.
Plain cooked duck meat is naturally gluten-free. However, you should be careful with restaurant-prepared duck, such as Peking duck or duck with plum sauce, as the marinades and glazes often contain soy sauce or other wheat-based ingredients.