Poultry
Supreme
Duck supreme is a boneless breast presented with a wing joint stub—classical plating language borrowed from chicken, signalling a refined single portion. Skin-on is usual for duck. Treat as a standard breast for cooking: score, render, finish pink, rest. The wing bone is mostly presentation. Sauce with fruit or peppercorn jus. Order matching supremes for even dinner-party timing.
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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 10.2 g
- Saturated Fat 2.89 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.17 g
- Polyunsaturated Fat 2.01 g
- Cholesterol 89.7 mg
- Sodium 71.7 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 64.2 g
- Energy 175 kcal
- Water 64.2 g
- Carbohydrates 0.95 g
- Sugars 0.5 g
- Protein 22.7 g
- Fat 10.2 g
- Saturated Fat 2.89 g
- Monounsaturated Fat 4.17 g
- Polyunsaturated Fat 2.01 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 35.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.33 mg
- Vitamin B5 — Pantothenic Acid 0.91 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.8 µg
- Minerals 439 mg
- Major Minerals 438 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 89.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.33 · vitamin-b5-pantothenic-acid: 0.91 · vitamin-b6: 0.45 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.3 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.8 ·
Minerals
Supreme of Duck: composition reflects this culinary part relative to the whole ingredient.
History
Hotel kitchens adopted duck supremes for formal banquet plating.
French service language carried “supreme” across poultry species.
Fine-dining plates used supremes to signal portioned elegance.