Poultry
Neck
Duck neck is bony, meat-scrap-rich, and superb stuffed (as in some Eastern European and Chinese preparations) or simmered for stock. Skin can crisp when roasted after drying. Use for stock, or bone carefully and stuff for specialty roasts where skill allows. Long braises loosen scraps of meat for the cook. Necks freeze well until stock day. A thrift piece with outsized flavour contribution.
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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 10.5 g
- Saturated Fat 2.98 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.08 g
- Polyunsaturated Fat 1.96 g
- Cholesterol 87.5 mg
- Sodium 66.6 mg
- Salt 0.15 g
- Total Carbohydrate 1.05 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 21.9 g
- Water 67.8 g
- Energy 186 kcal
- Water 67.8 g
- Carbohydrates 1.05 g
- Sugars 0.53 g
- Protein 21.9 g
- Fat 10.5 g
- Saturated Fat 2.98 g
- Monounsaturated Fat 4.08 g
- Polyunsaturated Fat 1.96 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 6.95 mg
- Vitamin B5 — Pantothenic Acid 0.86 mg
- Vitamin B6 0.42 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 0.35 mg
- Vitamin K 1.2 µg
- Minerals 396 mg
- Major Minerals 395 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 87.5 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: 6.95 · vitamin-b5-pantothenic-acid: 0.86 · vitamin-b6: 0.42 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.2 ·
Minerals
Neck of Duck: composition reflects this culinary part relative to the whole ingredient.
History
Chinese kitchens braised and roasted necks as snack meat and stock material.
Eastern European stuffed-neck dishes turned thrift into celebration food.
Stock makers collected duck necks whenever breasts and legs were portioned away.