raw duck liver
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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, duck liver is a nutrient-dense superfood. It is exceptionally high in Vitamin A for vision and immune health, and rich in Vitamin B12 and heme iron, which support energy levels and help prevent anemia.
A 100g serving of raw duck liver contains approximately 136 calories and 18.7g of high-quality protein. It is a relatively lean protein source, containing only 4.6g of fat and 3.5g of carbohydrates.
Like most organ meats, duck liver is high in dietary cholesterol. While it is highly nutritious, individuals with specific heart health concerns or those sensitive to dietary cholesterol should consume it in moderation.
Yes, duck liver is excellent for keto and low-carb diets. With only 3.5g of carbs per 100g and a high protein-to-fat ratio, it provides essential micronutrients that can sometimes be lacking in restrictive diets.
Raw duck liver is naturally gluten-free. However, be cautious with prepared versions like pâté or mousse, as these often contain flour as a thickener or are served with crackers and bread.
Duck liver is best seared quickly over high heat in a pan with butter or oil until the outside is browned but the center remains slightly pink and creamy. It is also the primary ingredient in traditional French pâtés and terrines.
Duck liver has a rich, earthy, and slightly sweet flavor that is more intense than chicken liver but milder than beef liver. When cooked correctly, it has a luxurious, buttery texture that melts in the mouth.
raw duck liver is a versatile ingredient found in cuisines around the world. With 136 calories per 100g and 18.7 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Eating duck liver completely raw is not recommended due to the risk of foodborne illnesses like Salmonella or Campylobacter. It should be cooked to an internal temperature of 160°F (71°C) to ensure it is safe for consumption.
Raw duck liver is highly perishable and should be stored in the coldest part of the refrigerator for no more than 1 to 2 days. If you do not plan to use it immediately, it should be frozen in an airtight container for up to 4 months.
Fresh duck liver should be moist and deep reddish-brown with a mild, metallic scent. If it develops a sour or ammonia-like odor, a slimy surface texture, or turns a greyish-green color, it has spoiled and must be discarded.