duck meat
Also known as: duck, raw duck, pato, canard, batakh, anatra, ente
Loading...
Also known as: duck, raw duck, pato, canard, batakh, anatra, ente
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A rustic and hearty Assamese delicacy featuring tender duck meat slow-cooked with whole black gram lentils (Matir Dail). The rich, rendered duck fat melds with the earthy dal, creating a uniquely flavorful, aromatic, and comforting curry, traditionally enjoyed with steamed rice.
A rich and hearty Assamese delicacy where tender duck meat is slow-cooked with earthy black gram lentils. This unique curry, flavored with ginger, garlic, and a hint of spice, offers a deeply satisfying and traditional taste of Assam.
A rustic and hearty curry from Assam, featuring tender duck meat slow-cooked with soft ash gourd. The rich flavors of duck fat are balanced by whole spices and a hint of black pepper, creating a truly unique and comforting dish.
Raw duck meat should be used within 1 to 2 days of purchase if kept refrigerated at 40°F (4°C) or below.
Yes, duck meat freezes very well. Wrap it tightly in plastic wrap and then foil or a freezer bag; it will stay good for up to 6 months.
Look for duck with plump breasts and skin that is creamy white or light yellow, without any blue tint or off-odors.
Goose is the closest substitute. For a more common alternative, use chicken thighs or turkey legs, as they have a higher fat content similar to duck.
Pat the skin completely dry with paper towels and score the fat layer. Starting the duck in a cold pan and slowly increasing heat helps render the fat for crispier skin.
Nutritionally and culinarily, duck is often considered 'red' poultry because it contains more myoglobin than chicken, but scientifically it is classified as white meat/poultry.
Duck is rich in iron, zinc, and B-vitamins. While high in fat, much of it is monounsaturated fat, which is heart-healthy when consumed in moderation.
Popular dishes include Peking Duck, Duck Confit, Magret de Canard (seared breast), and Duck à l'Orange.
duck meat is a versatile ingredient found in cuisines around the world. With 337 calories per 100g and 19 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →The USDA recommends cooking duck to an internal temperature of 165°F (74°C), though many chefs prefer serving the breast medium-rare (135°F-145°F).