Poultry
Liver
Duck liver (when not fattened as foie gras) is a standard poultry liver—richer than chicken, excellent seared and in pâtés. Fresh livers are plump and even-coloured. Trim, soak briefly if desired, and sear quickly with onions or cook into smooth mousse with butter and brandy. Overcooking turns them chalky and bitter. Pair with sharp or sweet contrasts. A thrift luxury from whole birds.
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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 7.38 g
- Saturated Fat 2.99 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.03 g
- Polyunsaturated Fat 1.94 g
- Cholesterol 345 mg
- Sodium 72.1 mg
- Salt 0.15 g
- Total Carbohydrate 1.04 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 25.2 g
- Water 61.5 g
- Energy 206 kcal
- Water 61.5 g
- Carbohydrates 1.04 g
- Sugars 0.48 g
- Protein 25.2 g
- Fat 7.38 g
- Saturated Fat 2.99 g
- Monounsaturated Fat 4.03 g
- Polyunsaturated Fat 1.94 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 5299 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B3 — Niacin 7.92 mg
- Vitamin B5 — Pantothenic Acid 6.86 mg
- Vitamin B6 0.49 mg
- Vitamin B7 — Biotin 38.4 µg
- Vitamin B9 — Folate 238 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 0.9 µg
- Minerals 384 mg
- Major Minerals 376 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.15 g
- Cholesterol 345 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 3 · vitamin-b3-niacin: 7.92 · vitamin-b5-pantothenic-acid: 6.86 · vitamin-b6: 0.49 · vitamin-b7-biotin: 38.4 · vitamin-b9-folate: 237.7 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
French farmhouse pâtés often began with ordinary duck livers, not only foie gras.
Southeast Asian woks flash-fried duck liver with garlic and chilli.
Deli mousses blended duck liver for deeper flavour than chicken alone.