Poultry

Carcass

Duck carcass is the frame after breasts and legs are removed—or the bones left from a roast bird. Higher fat and deeper flavour than chicken frames make excellent stock and the base for soup after Peking-style service. Roast carcass pieces until browned, then simmer with aromatics. Strain and chill to lift excess fat if a cleaner broth is wanted. One carcass flavours a family soup. Combine with wing tips for more body. Do not skip skimming early foam.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

AgedBroken DownBrothRoastedRoasted FirstStock

Traits

Bones And TrimmingsButcheryEconomicalRoast PotentialStock

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 266

Amount per 100 g

Total Fat 16.2 g
Saturated Fat 6.47 g
Trans Fat 0.1 g
Monounsaturated Fat 6.47 g
Polyunsaturated Fat 3.23 g
Cholesterol 85.7 mg
Sodium 73.5 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 30.1 g
Water 48.2 g

Detailed nutrients

Energy 266 kcal
Water 48.2 g
Protein 30.1 g
Fat 16.2 g
- Saturated Fat 6.47 g
- Monounsaturated Fat 6.47 g
- Polyunsaturated Fat 3.23 g
  - Omega-3 0.39 g
- Trans Fat 0.1 g
Vitamins 36.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.66 mg
- Vitamin B5 — Pantothenic Acid 0.95 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 0.9 µg
Minerals 597 mg
- Major Minerals 596 mg
  - Calcium 250 mg
  - Sodium 73.5 mg
  - Potassium 272 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 85.7 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: 7.66 · vitamin-b5-pantothenic-acid: 0.95 · vitamin-b6: 0.47 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·

Minerals

Sodium: 73.54 · Potassium: 272 · Calcium: 250 · Iron: 1.5 ·

Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.

History

1500

Peking duck restaurants turned carved carcasses into the meal’s closing soup.

1850

French confit kitchens simmered frames after legs were salted away.

1980

Whole-duck home cooks saved carcasses as deliberately as the prime cuts.