Poultry
Bone
Duck bones—frames, wing tips, and leg bones—make a richer, more aromatic stock than chicken, with enough body for sauces that stand up to fruit and spice. Roasting bones first deepens colour for jus; raw simmering yields a cleaner broth for soups and confit byproducts. Simmer gently, skim, and strain. Reduce for a glaze under seared breast, or leave light for noodle soups. Duck fat rising to the top can be saved separately. Freeze stock flat. Spent bones go to compost once flavour is extracted.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 16.2 g
- Saturated Fat 6.46 g
- Trans Fat 0.1 g
- Monounsaturated Fat 6.46 g
- Polyunsaturated Fat 3.23 g
- Cholesterol 85.2 mg
- Sodium 72.2 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 29.9 g
- Water 47.8 g
- Energy 265 kcal
- Water 47.8 g
- Protein 29.9 g
- Fat 16.2 g
- Saturated Fat 6.46 g
- Monounsaturated Fat 6.46 g
- Polyunsaturated Fat 3.23 g
- Omega-3 0.39 g
- Trans Fat 0.1 g
- Vitamins 37 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.86 mg
- Vitamin B5 — Pantothenic Acid 0.85 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 7.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.1 µg
- Minerals 600 mg
- Major Minerals 598 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 85.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.86 · vitamin-b5-pantothenic-acid: 0.85 · vitamin-b6: 0.42 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 7.1 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.1 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Chinese kitchen culture long simmered duck bones for noodle soups and master stocks.
French sauce kitchens roasted duck frames for classic jus and bigarade bases.
Home cooks learned leftover roast-duck carcasses make stock worth the pot.