Poultry
Without Giblets
Whole duck without giblets is oven-ready for pure roast focus—no organ packet to manage. You still get skin, fat, and a carcass for later stock. Dry the skin for hours if possible, prick fat layers, roast to render and crisp, rest, and carve. Pour fat carefully into a heatproof jar. Without giblets, build gravy from pan juices and stock alone. Ideal for simple crisp-roast ambitions.
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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 10.4 g
- Saturated Fat 2.95 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.89 g
- Polyunsaturated Fat 2.11 g
- Cholesterol 94 mg
- Sodium 71 mg
- Salt 0.14 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 21.4 g
- Water 61.5 g
- Energy 179 kcal
- Water 61.5 g
- Carbohydrates 1 g
- Sugars 0.53 g
- Protein 21.4 g
- Fat 10.4 g
- Saturated Fat 2.95 g
- Monounsaturated Fat 3.89 g
- Polyunsaturated Fat 2.11 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 36.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.86 mg
- Vitamin B5 — Pantothenic Acid 0.97 mg
- Vitamin B6 0.48 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.7 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 306 mg
- Major Minerals 305 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 94 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 7.86 · vitamin-b5-pantothenic-acid: 0.97 · vitamin-b6: 0.48 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.7 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Without Giblets of Duck: composition reflects this culinary part relative to the whole ingredient.
History
Convenience retail offered giblet-free ducks for streamlined holiday roasts.
Rotisserie programs preferred clean cavity ducks for high throughput.
Urban cooks chose no-giblet whole ducks when only roast meat was wanted.