Poultry

Skin On

Skin-on duck breast is the form that makes the cut special—the fat under the skin bastes the meat and becomes the crisp crust diners want. Skinless duck breast is a different, leaner experience. Always dry the skin well, score, and render patiently. Salt the skin early. Finish and rest before slicing so fat and juices redistribute. If skin stays flabby, more dry time and longer skin-down heat were needed. Keep poured-off fat for later cooking.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPoachedPreparedRoastedSliced

Traits

MildPortionPrep ReadyQuick CookSkin On

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 303

Amount per 100 g

Total Fat 26.9 g
Saturated Fat 8.82 g
Trans Fat 0.1 g
Monounsaturated Fat 12.4 g
Polyunsaturated Fat 5.7 g
Cholesterol 123 mg
Sodium 69.9 mg
Salt 0.14 g
Total Carbohydrate 0.93 g
Dietary Fibre 0 g
Total Sugars 0.48 g
Complex / starch 0 g
Protein 14.4 g
Water 56.1 g

Detailed nutrients

Energy 303 kcal
Water 56.1 g
Carbohydrates 0.93 g
- Sugars 0.48 g
Protein 14.4 g
Fat 26.9 g
- Saturated Fat 8.82 g
- Monounsaturated Fat 12.4 g
- Polyunsaturated Fat 5.7 g
  - Omega-3 2 g
- Trans Fat 0.1 g
Vitamins 37.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.1 mg
- Vitamin B5 — Pantothenic Acid 1 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.8 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 355 mg
- Major Minerals 354 mg
  - Calcium 27 mg
  - Sodium 69.9 mg
  - Potassium 257 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 123 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: 8.1 · vitamin-b5-pantothenic-acid: 1 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 0.9 ·

Minerals

Sodium: 69.85 · Potassium: 257 · Calcium: 27 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

1000 BCE

French magret service assumed skin-on breasts for proper rendering.

1800

Restaurant quality hinged on crisp duck skin as much as pink meat.

2000

Home cooks learned that skin-on is non-negotiable for classic duck breast.