Poultry
Bone In
Bone-in duck breast keeps rib structure under the meat—slightly longer cooking, more roast-bird character, excellent when you want carving drama without a whole duck. Skin still needs careful rendering. Score skin, start skin-down to render, finish in the oven to rosy meat near the bone. Rest before carving off the frame. Harder to overcook than a thin boneless fillet in some ovens. Ideal for two sharing a plate.
Track this ingredient
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 14.2 g
- Saturated Fat 5.67 g
- Trans Fat 0.1 g
- Monounsaturated Fat 5.67 g
- Polyunsaturated Fat 2.84 g
- Cholesterol 93.7 mg
- Sodium 73.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.3 g
- Water 48.5 g
- Energy 257 kcal
- Water 48.5 g
- Protein 32.3 g
- Fat 14.2 g
- Saturated Fat 5.67 g
- Monounsaturated Fat 5.67 g
- Polyunsaturated Fat 2.84 g
- Omega-3 0.34 g
- Trans Fat 0.1 g
- Vitamins 37.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.13 mg
- Vitamin B5 — Pantothenic Acid 1.01 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 0.9 µg
- Minerals 603 mg
- Major Minerals 602 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 93.7 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: 8.13 · vitamin-b5-pantothenic-acid: 1.01 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 0.9 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Butchers offered bone-in breasts for home roasts without a full bird.
Restaurant specials roasted bone-in breasts when whole ducks overran ticket times.
Sunday cooks chose bone-in duck breast as a middle path between steak and roast.