Poultry
Duck
Duck is a rich, fatty poultry prized for crisp skin, deep flavour, and versatile dark meat. Breeds such as Pekin, Muscovy, and Barbary differ in size, fat cover, and the suitability of breast versus leg for roasting, confit, or pan-searing. From Peking duck and magret to cassoulet and smoked breast, duck spans festive and everyday cookery. Rendered fat is a valued cooking medium, and liver is central to pâté and foie-gras traditions where produced.
Also known as: Yā, Canard
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A sample of named types with their own origin and culinary profiles. Showing 10 of 21.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.7 g
- Saturated Fat 2.95 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.71 g
- Polyunsaturated Fat 1.96 g
- Cholesterol 89.1 mg
- Sodium 71.1 mg
- Salt 0.14 g
- Total Carbohydrate 1.05 g
- Dietary Fibre 0 g
- Total Sugars 0.54 g
- Complex / starch 0 g
- Protein 20.4 g
- Water 60.6 g
- Energy 166 kcal
- Water 60.6 g
- Carbohydrates 1.05 g
- Sugars 0.54 g
- Monosaccharides 0.38 g
- Disaccharides 0.17 g
- Protein 20.4 g
- Animal Protein 19.3 g
- Fat 10.7 g
- Saturated Fat 2.95 g
- Monounsaturated Fat 3.71 g
- Polyunsaturated Fat 1.96 g
- Trans Fat 0.1 g
- Vitamins 46.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 9.37 mg
- Vitamin B5 — Pantothenic Acid 1.16 mg
- Vitamin B6 0.58 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 2.8 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
- Minerals 303 mg
- Major Minerals 297 mg
- Trace Minerals 6.2 mg
- Salt 0.14 g
- Sodium Chloride 0.14 g
- Cholesterol 89.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.8 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 9.37 · vitamin-b5-pantothenic-acid: 1.16 · vitamin-b6: 0.58 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Sodium: 71.08 · Potassium: 163 · Calcium: 63 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·
Poultry muscle is relatively lean; skin and dark meat raise fat and energy.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Ducks were domesticated in East Asia and became foundational poultry in Chinese cookery.
European farmyards adopted domestic ducks for meat, eggs, and fat-rich confit traditions.
French regional cuisines refined magret, confit, and foie gras as signature duck products.
Commercial duck farming and global restaurants made Peking and roast duck widely available.