Poultry

Skin

Duck skin is the fat-rich outer layer that becomes crackling when rendered and crisped—or the source of pure fat when slow-melted. In pancakes with Peking duck, the lacquered skin is the prize bite. Dry thoroughly, render low or roast hot depending on goal, and salt well. Separate skin can be confited into crisp shards for salads. Flabby skin means moisture remained—air-dry longer next time. Never throw out clean rendered fat.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CracklingFreshFriedPeeledRoastedStockZested

Traits

CollagenOuter LayerProtectiveSometimes Edible

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 360

Amount per 100 g

Total Fat 32 g
Saturated Fat 8.96 g
Trans Fat 0.1 g
Monounsaturated Fat 14.4 g
Polyunsaturated Fat 8.64 g
Cholesterol 132 mg
Sodium 70.7 mg
Salt 0.14 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 18 g
Water 45 g

Detailed nutrients

Energy 360 kcal
Water 45 g
Protein 18 g
Fat 32 g
- Saturated Fat 8.96 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
  - Omega-3 0.69 g
- Trans Fat 0.1 g
Vitamins 35.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.4 mg
- Vitamin B5 — Pantothenic Acid 0.91 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.9 µg
Minerals 430 mg
- Major Minerals 429 mg
  - Calcium 39 mg
  - Sodium 70.7 mg
  - Potassium 319 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 132 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.4 · vitamin-b5-pantothenic-acid: 0.91 · vitamin-b6: 0.45 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.3 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·

Minerals

Sodium: 70.74 · Potassium: 319 · Calcium: 39 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

1200

Peking duck culture made lacquered skin the measure of the roast.

1900

French kitchens saved skin trimmings specifically for fat and cracklings.

1950

Modern chefs shatter crisp duck skin over salads and purées for texture.