Poultry
Breast
Duck breast is the large pectoral with a thick fat cap—cooked more like a steak than like chicken breast. Score the skin, render fat slowly skin-side down, then finish to rosy medium-rare for Magret-style service. The meat is richer and more mineral than chicken white meat. Pat dry, score in a crosshatch without cutting muscle, start in a cold pan skin-down to render, pour off fat (save it), and rest well before slicing thin across the grain. Pair with cherries, orange, peppercorns, or turnips. Overcooking past medium dulls the luxury.
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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 4.86 g
- Saturated Fat 1.66 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.11 g
- Polyunsaturated Fat 1.09 g
- Cholesterol 92.3 mg
- Sodium 71.6 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 26.1 g
- Water 62.7 g
- Energy 152 kcal
- Water 62.7 g
- Carbohydrates 0.95 g
- Sugars 0.48 g
- Protein 26.1 g
- Fat 4.86 g
- Saturated Fat 1.66 g
- Monounsaturated Fat 2.11 g
- Polyunsaturated Fat 1.09 g
- Omega-3 0.11 g
- Trans Fat 0.1 g
- Vitamins 36.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.84 mg
- Vitamin B5 — Pantothenic Acid 0.97 mg
- Vitamin B6 0.48 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 0.9 µg
- Minerals 425 mg
- Major Minerals 424 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 92.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 7.84 · vitamin-b5-pantothenic-acid: 0.97 · vitamin-b6: 0.48 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.7 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Breast muscle is lean white meat when skinless.
History
French cuisine elevated duck breast to steak status on bistro menus.
Gascony and Loire traditions refined skin-rendering technique for rosy centres.
Global fine-casual restaurants made pan-seared duck breast a default premium plate.