Duck Breast
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, duck breast is a nutrient-dense protein source rich in B vitamins, iron, and selenium. While it is higher in fat than chicken breast, it provides essential minerals for immune function and bone health. Much of the fat is concentrated in the skin and can be rendered off during cooking.
A 100g serving of duck breast contains approximately 19.5g of high-quality protein. This makes it an excellent food choice for muscle repair, growth, and maintaining energy levels throughout the day.
Yes, duck breast is highly keto-friendly because it contains 0g of carbohydrates and a significant amount of fat (16g per 100g). It is an ideal protein source for those following a low-carb or ketogenic lifestyle.
While duck is classified as poultry, its breast meat is dark and contains more myoglobin than chicken or turkey, giving it a 'red meat' appearance and flavor profile. Culinarily, it is often prepared and served more like a steak than traditional white poultry.
To achieve crispy skin, score the fat in a diamond pattern without cutting the meat and place it skin-side down in a cold pan. Gradually increase the heat to medium-low to render the fat slowly before searing the other side.
Yes, unlike chicken, duck breast is best enjoyed when cooked to medium-rare or medium (an internal temperature of about 135°F to 145°F). Overcooking duck breast can cause it to become tough, dry, and lose its characteristic flavor.
Duck breast has a rich, savory, and slightly gamey flavor that is much more intense than chicken. It is often compared to a lean cut of beef steak but with a thicker layer of flavorful fat.
Duck Breast is a versatile ingredient found in cuisines around the world. With 220 calories per 100g and 19.5 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 duck breast with step-by-step instructions.
Browse recipes →Plain, raw duck breast is naturally gluten-free. However, if you are buying pre-marinated duck or ordering it at a restaurant, check the ingredients for soy sauce, flour, or other gluten-containing thickeners and seasonings.
Raw duck breast should be stored in the coldest part of your refrigerator and used within 1 to 2 days of purchase. For longer storage, you can freeze it in airtight packaging for up to 6 months.
Duck breast is an excellent source of B vitamins (Niacin, B6, and B12) for energy metabolism and iron for healthy blood oxygen levels. It also provides selenium, an antioxidant that supports the immune system, and phosphorus for bone health.
