Know2eat

Duck

Anas platyrhynchos domesticus

What duck has been studied for

2 associations assessed — 2 with at least some human evidence behind them. Strongest first.

  • 1 Moderate
  • 1 Limited
4 things to know first — allergies, interactions and intake limits

About duck

Domesticated waterfowl with dark, myoglobin-rich muscle throughout and a thick subcutaneous fat layer under the skin. The USDA entry named here is the raw meat with skin, which is where almost all of the fat sits.

Also known as Pekin duck, Aylesbury duck, Canard, Magret (breast)

Muscle & Physical PerformanceWomen's Health

The evidence in depth

Best supported: Moderate

What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.

Muscle protein synthesis

Muscle & Physical Performance
Moderate evidence

May support muscle protein synthesis as a complete protein source. The amino acid profile of duck muscle is comparable to other poultry, and the supporting trials concern high-quality animal protein as a group rather than duck.

Moderate evidence. Several human studies point the same way, with real caveats.

1 source

Deep research mode adds each paper’s own conclusion and stated limitations.

Iron status

Women's Health
Limited evidence

Has been studied as a source of heme iron. Duck is dark-muscled and carries more iron than chicken breast, though the human evidence concerns heme iron in general rather than this bird.

Limited evidence. Early human work, or mostly lab and animal research.

3 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Duck

Ask about Duck

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories404 kcal20%
Protein11.5 g23%
Total fat39.3 g50%
Carbohydrate0 g0%
Fibre0 g0%
Total sugars0 g—
Water48.5 g—
Fats
Saturated fat13.2 g66%
Monounsaturated fat18.7 g—
Polyunsaturated fat5.08 g—
Cholesterol76 mg25%
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)4.69 g—
Vitamins
Vitamin A50 µg6%
Vitamin C2.8 mg3%
Vitamin D0.7 µg3%
Vitamin E0.7 mg5%
Vitamin K5.5 µg5%
Thiamin (B1)0.197 mg16%
Riboflavin (B2)0.21 mg16%
Niacin (B3)3.93 mg25%
Pantothenic acid (B5)0.951 mg19%
Vitamin B60.19 mg11%
Folate13 µg3%
Vitamin B120.25 µg10%
Choline31 mg6%
Minerals
Calcium11 mg1%
Iron2.4 mg13%
Magnesium15 mg4%
Phosphorus139 mg11%
Potassium209 mg4%
Sodium63 mg3%
Zinc1.36 mg12%
Copper0.236 mg26%
Manganese0.017 mg1%
Selenium12.4 µg23%
Other measured compounds
Beta-carotene0 µg—
Alpha-carotene0 µg—
Lycopene0 µg—
Lutein + zeaxanthin0 µg—
Caffeine0 mg—
Ash0.68 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Duck, domesticated, meat and skin, raw (USDA FoodData Central, FDC ID 172408).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

  • roastedReduces fat content of the eaten portion

    Scoring the skin and roasting renders a large share of the subcutaneous fat out of the bird and into the tin. How much of the finished portion is fat therefore depends heavily on cooking method and on whether the skin is eaten.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Too much

    Skin-on duck is a high-fat food

    The entry named here includes the skin, and the fat under it accounts for most of the energy in the portion. Skinless duck breast is a different food nutritionally, closer to a lean red meat than to roast duck.

  • Worth knowing

    Campylobacter and Salmonella in raw poultry

    Duck is raw poultry and carries the same pathogens as chicken. Duck breast is traditionally served pink, which is a genuine departure from the cooking advice given for whole birds and for any minced or stuffed preparation.

  • Too much

    Cured and preserved duck

    Confit, smoked duck breast and cured duck ham are salt-preserved products with sodium loads several times that of fresh duck, and nitrite-cured versions fall under the processed meat heading in dietary guidance.

  • Allergy

    Poultry meat allergy

    Uncommon, and sometimes linked to bird-egg syndrome in people already sensitised to egg or to bird feathers.