Duck

MeatPoultryGamebirdNot vegetarianRichSavoryGameyUmamiFattyMeaty

Nutrition (per 100 g)

Calories: 132
Protein (g): 19
Fat (g): 5
Carbs (g): 0
Fiber (g): —
Sodium (mg): 63

Values for raw domestic duck meat without skin. Skin-on cuts and cooking methods like roasting or confit raise fat and calories.

Storage

Room temp: up to 0 days
Refrigerated: up to 2 days
Frozen: up to 180 days

Duck is a domesticated waterfowl with firm, red-tinged meat and a thick, fatty skin. It renders abundant fat, takes well to high-heat crisping, and stands up to bold, sweet-acidic sauces; commonly sold whole, as breasts or legs, and sometimes already confited.\n\nDomesticated ducks trace to East Asia and spread through Europe, with Pekin and Muscovy breeds leading modern production. Duck anchors dishes in Chinese, French, and Southeast Asian cuisines, where roasting, smoking, and confit developed alongside farm-side fat rendering.