Poultry
Boneless
Boneless duck breast is the steak-like fillet with fat cap—standard for pan service. Even thickness and a well-dried skin surface determine success more than elaborate marinades. Score, render slowly, flip briefly, rest, slice thin. Aim for warm red to pink centres unless preference demands more. Wipe the pan of excess fat before deglazing for sauce. The saved fat fries the best potatoes of your week.
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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 14.2 g
- Saturated Fat 5.68 g
- Trans Fat 0.1 g
- Monounsaturated Fat 5.68 g
- Polyunsaturated Fat 2.83 g
- Cholesterol 95.2 mg
- Sodium 69 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.9 g
- Water 49.4 g
- Energy 259 kcal
- Water 49.4 g
- Protein 32.9 g
- Fat 14.2 g
- Saturated Fat 5.68 g
- Monounsaturated Fat 5.68 g
- Polyunsaturated Fat 2.83 g
- Omega-3 0.34 g
- Trans Fat 0.1 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.55 mg
- Vitamin B5 — Pantothenic Acid 1.06 mg
- Vitamin B6 0.52 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 607 mg
- Major Minerals 606 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 95.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.55 · vitamin-b5-pantothenic-acid: 1.06 · vitamin-b6: 0.52 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.2 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Bistro cookery standardised boneless duck breast as an à la minute classic.
Culinary schools taught skin-scoring and rendering as core duck technique.
Supermarket boneless duck breasts brought pan-steak duck into home kitchens.