Poultry
Whole
Whole duck is the complete bird for roasting, braising, or breaking into confit legs and pan breasts. Fat under the skin must render for crisp results; a drip pan and patience matter more than with chicken. Dry the skin, prick thick fat deposits, roast to render and brown, rest, and carve. Save fat and carcass. Chinese lacquered roasts and French oven ducks both reward airflow and dry skin. Plan sides that like duck fat—potatoes first.
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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 10.4 g
- Saturated Fat 2.94 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.05 g
- Polyunsaturated Fat 2.1 g
- Cholesterol 95.4 mg
- Sodium 69.1 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 21 g
- Water 63.3 g
- Energy 181 kcal
- Water 63.3 g
- Carbohydrates 0.98 g
- Sugars 0.48 g
- Protein 21 g
- Fat 10.4 g
- Saturated Fat 2.94 g
- Monounsaturated Fat 4.05 g
- Polyunsaturated Fat 2.1 g
- Omega-3 0.21 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 6.94 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 391 mg
- Major Minerals 389 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 95.4 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: 6.94 · 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
Whole form averages edible parts as typically consumed.
History
Chinese roast-duck shops made the whole lacquered bird a culinary icon.
French Sunday tables roasted whole ducks when farms sent birds to market.
Home holiday cooks still choose whole duck for drama and jars of leftover fat.