Poultry
Heart
Duck heart is a small dense muscle—mild offal character, excellent grilled or pan-seared quickly. Larger than chicken hearts, still a two-bite snack when trimmed. Halve and trim vessels, marinate briefly if desired, and cook hot to medium. Slice for salads or serve whole as yakitori-style bites. Overcooking toughens. A thrifty prize when breaking down whole ducks.
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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 5.68 g
- Saturated Fat 1.94 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.46 g
- Polyunsaturated Fat 1.28 g
- Cholesterol 181 mg
- Sodium 70.1 mg
- Salt 0.15 g
- Total Carbohydrate 1.05 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 23.5 g
- Water 62.9 g
- Energy 149 kcal
- Water 62.9 g
- Carbohydrates 1.05 g
- Sugars 0.49 g
- Protein 23.5 g
- Fat 5.68 g
- Saturated Fat 1.94 g
- Monounsaturated Fat 2.46 g
- Polyunsaturated Fat 1.28 g
- Omega-3 0.13 g
- Trans Fat 0.1 g
- Vitamins 37.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 6.59 mg
- Vitamin B5 — Pantothenic Acid 1.17 mg
- Vitamin B6 0.58 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
- Minerals 424 mg
- Major Minerals 422 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 181 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 6.59 · vitamin-b5-pantothenic-acid: 1.17 · vitamin-b6: 0.58 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Yakitori and skewer cultures included duck hearts when birds were plentiful.
French offal mixed grills featured hearts beside gizzards and livers.
Whole-duck home cooks reserved hearts for the cook’s skillet snack.