Poultry
Ground
Ground duck is minced duck meat with enough fat to stay moist—ideal for burgers, dumplings, ragu, and sausage-style mixes. Richer than chicken mince; a little goes far in flavour. Season with warm spices or herbs, handle gently, and cook through without drying past juiciness. Mix with pork if a lighter fat profile is wanted. Excellent in potstickers and in pasta sauces. Keep cold; poultry mince is perishable.
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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 10.6 g
- Saturated Fat 2.99 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.91 g
- Polyunsaturated Fat 2.03 g
- Cholesterol 92.2 mg
- Sodium 73.5 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 22.2 g
- Water 63 g
- Energy 172 kcal
- Water 63 g
- Carbohydrates 0.95 g
- Sugars 0.49 g
- Protein 22.2 g
- Fat 10.6 g
- Saturated Fat 2.99 g
- Monounsaturated Fat 3.91 g
- Polyunsaturated Fat 2.03 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 35.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 7.03 mg
- Vitamin B5 — Pantothenic Acid 0.87 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 399 mg
- Major Minerals 398 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 92.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 7.03 · vitamin-b5-pantothenic-acid: 0.87 · vitamin-b6: 0.43 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Ground of Duck: composition reflects this culinary part relative to the whole ingredient.
History
Chef burger specials popularised ground duck as a richer patty option.
Dumpling kitchens used duck mince for festive fillings.
Charcuterie experiments folded ground duck into specialty sausages.