DuckPoultry
136
kcal / 100g
60
kcal / 1 liver
5 things to watch for
Informational only, not medical advice. Always verify against the physical product label — data may be incomplete or out of date.
Nutrition Facts (per 100g)
| Nutrient | Amount | %DV |
|---|---|---|
| Energy | 136kcal | — |
| Protein | 18.74g | 37% |
| Total lipid (fat) | 4.64g | 6% |
| Fatty acids, total saturated | 1.44g | 7% |
| Cholesterol | 515mg | 172% |
| Carbohydrate, by difference | 3.53g | 1% |
| Fiber, total dietary | 0g | 0% |
| Sodium, Na | 140mg | 6% |
Vitamins & Minerals
Iron contributes to normal cognitive function EU register →
Iron contributes to normal energy-yielding metabolism EU register →
Iron contributes to normal formation of red blood cells and haemoglobin EU register →
Iron contributes to normal oxygen transport in the body EU register →
Iron contributes to the normal function of the immune system EU register →
Iron contributes to the reduction of tiredness and fatigue EU register →
Iron has a role in the process of cell division EU register →
Phosphorus contributes to normal energy-yielding metabolism EU register →
Phosphorus contributes to normal function of cell membranes EU register →
Phosphorus contributes to the maintenance of normal bones EU register →
Phosphorus contributes to the maintenance of normal teeth EU register →
Zinc contributes to normal DNA synthesis EU register →
Zinc contributes to normal acid-base metabolism EU register →
Zinc contributes to normal carbohydrate metabolism EU register →
Zinc contributes to normal cognitive function EU register →
Zinc contributes to normal fertility and reproduction EU register →
Zinc contributes to normal macronutrient metabolism EU register →
Zinc contributes to normal metabolism of fatty acids EU register →
Zinc contributes to normal metabolism of vitamin A EU register →
Zinc contributes to normal protein synthesis EU register →
Zinc contributes to the maintenance of normal bones EU register →
Zinc contributes to the maintenance of normal hair EU register →
Zinc contributes to the maintenance of normal nails EU register →
Zinc contributes to the maintenance of normal skin EU register →
Zinc contributes to the maintenance of normal testosterone levels in the blood EU register →
Zinc contributes to the maintenance of normal vision EU register →
Zinc contributes to the normal function of the immune system EU register →
Zinc contributes to the protection of cells from oxidative stress EU register →
Zinc has a role in the process of cell division EU register →
Copper contributes to maintenance of normal connective tissues EU register →
Copper contributes to normal functioning of the nervous system EU register →
Copper contributes to normal hair pigmentation EU register →
Copper contributes to normal iron transport in the body EU register →
Copper contributes to normal skin pigmentation EU register →
Copper contributes to the normal function of the immune system EU register →
Copper contributes to the protection of cells from oxidative stress EU register →
Selenium contributes to normal spermatogenesis EU register →
Selenium contributes to the maintenance of normal hair EU register →
Selenium contributes to the maintenance of normal nails EU register →
Selenium contributes to the normal function of the immune system EU register →
Selenium contributes to the normal thyroid function EU register →
Selenium contributes to the protection of cells from oxidative stress EU register →
Vitamin A contributes to normal iron metabolism EU register →
Vitamin A contributes to the maintenance of normal mucous membranes EU register →
Vitamin A contributes to the maintenance of normal skin EU register →
Vitamin A contributes to the maintenance of normal vision EU register →
Vitamin A contributes to the normal function of the immune system EU register →
Vitamin A has a role in the process of cell specialisation EU register →
Thiamine contributes to normal energy-yielding metabolism EU register →
Thiamine contributes to normal functioning of the nervous system EU register →
Thiamine contributes to normal psychological function EU register →
Thiamine contributes to the normal function of the heart EU register →
Riboflavin contributes to normal energy-yielding metabolism EU register →
Riboflavin contributes to normal functioning of the nervous system EU register →
Riboflavin contributes to the maintenance of normal mucous membranes EU register →
Riboflavin contributes to the maintenance of normal red blood cells EU register →
Riboflavin contributes to the maintenance of normal skin EU register →
Riboflavin contributes to the maintenance of normal vision EU register →
Riboflavin contributes to the normal metabolism of iron EU register →
Riboflavin contributes to the protection of cells from oxidative stress EU register →
Riboflavin contributes to the reduction of tiredness and fatigue EU register →
Niacin contributes to normal psychological function EU register →
Niacin contributes to normal energy-yielding metabolism EU register →
Niacin contributes to normal functioning of the nervous system EU register →
Niacin contributes to the maintenance of normal mucous membranes EU register →
Niacin contributes to the maintenance of normal skin EU register →
Niacin contributes to the reduction of tiredness and fatigue EU register →
Vitamin B6 contributes to normal cysteine synthesis EU register →
Vitamin B6 contributes to normal energy-yielding metabolism EU register →
Vitamin B6 contributes to normal functioning of the nervous system EU register →
Vitamin B6 contributes to normal homocysteine metabolism EU register →
Vitamin B6 contributes to normal protein and glycogen metabolism EU register →
Vitamin B6 contributes to normal psychological function EU register →
Vitamin B6 contributes to normal red blood cell formation EU register →
Vitamin B6 contributes to the normal function of the immune system EU register →
Vitamin B6 contributes to the reduction of tiredness and fatigue EU register →
Vitamin B6 contributes to the regulation of hormonal activity EU register →
Folate contributes to normal amino acid synthesis EU register →
Folate contributes to normal blood formation EU register →
Folate contributes to normal homocysteine metabolism EU register →
Folate contributes to normal psychological function EU register →
Folate contributes to the normal function of the immune system EU register →
Folate contributes to the reduction of tiredness and fatigue EU register →
Folate has a role in the process of cell division EU register →
Vitamin B12 contributes to normal energy-yielding metabolism EU register →
Vitamin B12 contributes to normal functioning of the nervous system EU register →
Vitamin B12 contributes to normal homocysteine metabolism EU register →
Vitamin B12 contributes to normal psychological function EU register →
Vitamin B12 contributes to normal red blood cell formation EU register →
Vitamin B12 contributes to the normal function of the immune system EU register →
Vitamin B12 contributes to the reduction of tiredness and fatigue EU register →
Vitamin B12 has a role in the process of cell division EU register →
Diet Compatibility
- VeganNo
No — Duck is not vegan.
Based on Open Food Facts ingredient analysis. How we set this
- VegetarianNo
No — Duck is not vegetarian.
Based on Open Food Facts ingredient analysis. How we set this
- Palm Oil FreeYes
Yes — Duck is palm oil free.
Based on Open Food Facts ingredient analysis. How we set this
- Gluten-FreeYes
Yes — Duck is gluten-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Dairy-FreeYes
Yes — Duck is dairy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Nut-FreeYes
Yes — Duck is nut-free.
Based on the ingredient list and allergen data recorded in Open Food Facts (covers tree nuts and peanuts). How we set this
- Soy-FreeYes
Yes — Duck is soy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Egg-FreeYes
Yes — Duck is egg-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- KetoYes
Yes — Duck is keto-friendly (3.53 g net carbs per 100g, within the ≤10 g net carbs bar). (may not account for sugar alcohols; per-100g basis is a rougher heuristic than per-serving.)
≤5g net carbs per serving — our bar, not a regulatory standard. How we set this
- Low-CarbYes
Yes — Duck is low-carb (3.53 g net carbs per 100g, within the ≤15 g net carbs bar). (may not account for sugar alcohols.)
≤15g net carbs per serving — our bar, not a regulatory standard. How we set this
- Low-SugarUnclear
We can't determine whether Duck is low in sugar from the available data — worth a quick check against the label before you buy.
≤5g sugar per serving — our own criterion; the FDA defines none. How we set this
- High-ProteinYes
Yes — Duck is high in protein (18.74 g protein per 100g, meets the ≥10 g protein bar).
≥10g protein per serving — FDA 21 CFR 101.54 (≥20% DV). How we set this
- Low-FatNo
No — Duck is not low-fat (4.64 g fat per 100g, over the ≤3 g fat bar).
≤3g fat per serving — FDA 21 CFR 101.62. How we set this
- Low-CalorieNo
No — Duck is not low-calorie (136 kcal per 100g, over the ≤40 kcal bar).
≤40 kcal per serving — FDA 21 CFR 101.60. How we set this
Read the sourced research
Duck contains 0g carbohydrate and is high in fat per 100g, a macronutrient profile that fits a ketogenic diet's very-low-carb, high-fat requirement. [4]
Plain, unprocessed meat naturally contains no FODMAPs, since these short-chain carbohydrates aren't found in animal protein. Marinades or sauces made with garlic or onion, however, can introduce them. [5]
Plain duck meat is naturally gluten-free like other fresh meats. Processed products such as sausages, pâté, or teriyaki-marinated duck can contain gluten from added ingredients, so labels are worth checking. [6]
Clinical cross-reactivity between hen and duck egg allergy has been shown but is considered rare, and patients allergic to duck or goose egg can sometimes eat hen egg without issue. An oral food challenge, not a skin test alone, is the recommended way to confirm tolerance. [7]
Health Benefits
Duck meat with skin has a purine content of about 67mg per 100g, according to a specialized purine database. That places it in a low-to-moderate range compared with organ meats and some seafood. [1]
A pooled analysis of six large US cohort studies found each additional two servings of poultry per week was linked to a modest 4% increase in incident cardiovascular disease. This research looked at poultry broadly, not duck specifically.
Other evidence points the other way — a separate case-control study found that substituting skinless chicken for red meat was linked to lower odds of heart attack. Overall, the evidence on poultry and heart health is mixed, and neither study isolated duck on its own. [2]
Storage & Buying Tips
Keep fresh raw duck refrigerated at 40°F or below, and use it within 1 to 2 days of purchase. If you won't cook it that soon, freeze it instead — it stays safe indefinitely at 0°F, though best quality is within about 6 months.
Cooked duck dishes like stews or casseroles keep 3 to 4 days in the refrigerator, or 2 to 3 months in the freezer for best quality. Cook duck to a minimum internal temperature of 165°F, checked with a food thermometer in the innermost thigh/wing and thickest part of the breast. [3]
Frequently Asked Questions
Is it safe to eat duck medium rare?
The official USDA food-safety minimum for duck is 165°F (74°C), same as other poultry. Many restaurants serve duck breast medium-rare anyway, since its dense, dark muscle behaves more like beef than chicken and turns tough if cooked all the way through.
That's a common culinary choice with well-sourced, properly handled duck, but it does carry more theoretical salmonella risk than fully cooked meat. If you're pregnant, very young, elderly, or immunocompromised, stick with the 165°F guideline. [3]
Can pregnant women eat duck meat?
Yes, as long as it's cooked all the way to 165°F (74°C). The FDA and CDC both warn that raw or undercooked poultry can carry salmonella and toxoplasmosis, risks that matter more during pregnancy.
Pregnant women are also roughly 10 times more likely than the general population to get a Listeria infection, which is why refrigerated duck pâté or terrine should be skipped. Canned or shelf-stable versions of the same products are considered a safer choice. [8]
Is duck considered red meat or white meat?
USDA officially classifies duck (and goose) as poultry, which puts it in the 'white meat' category — even though the breast looks noticeably darker than chicken or turkey. That color comes from myoglobin, the oxygen-carrying protein in muscle.
Ducks are birds of flight, so their muscles need more oxygen delivery than a chicken's, and more myoglobin is what darkens the tissue. The USDA classification is about the animal type, not how dark the meat looks on the plate. [3]
Does duck meat allergy cross-react with chicken?
It's possible. People with a primary allergy to chicken or turkey have shown positive skin and IgE tests to duck and goose meat in documented cases.
Researchers tie this partly to a shared muscle protein called myosin light chain 1 (Gal d 7) that's structurally similar across poultry species. Reviews describe these reactions as generally milder, though — some people with a chicken or turkey allergy tolerate duck and goose without issue.
A chicken or turkey allergy doesn't automatically rule out duck, but it doesn't ensure tolerance either. [9]
Can you eat duck skin on a low cholesterol diet?
Duck's fat and much of its cholesterol sit in the skin and the layer just beneath it, rather than marbled through the meat. Removing the skin before eating cuts fat and saturated fat substantially, and general heart-healthy guidance specifically calls out poultry skin as a saturated-fat source worth limiting.
Eating duck skin occasionally isn't likely to cause harm for most people. If you're actively managing cholesterol, though, the usual advice is to remove the skin or keep it to small amounts. [10]
Is duck halal?
Yes — duck is generally considered a halal species under Islamic dietary law, since it isn't a bird of prey. That status depends on it being slaughtered according to zabiha requirements: the bird alive at the time of slaughter, an Islamic slaughter method, and full draining of blood.
Beyond the slaughter itself, the meat also needs to stay free of haram contamination afterward — things like alcohol-based sauces, pork-derived stock, or cross-contact with non-halal ingredients in a restaurant kitchen. [11]
Found in these products
None of the products in our database currently contain Duck.
Sources & Last Updated
Nutrition data: USDA FoodData Central, “Duck, domesticated, liver, raw” (SR Legacy, fdcId 174467), updated 2026-08-27.
Research reviewed 2026-08-28.
- Purine content of Meat
- Connolly et al., Nutrients (2023-08-10)
- Duck and Goose from Farm to Table | Food Safety and Inspection Service
- Duck, domesticated, meat and skin, raw - Nutrients - SR Legacy | USDA FoodData Central
- FODMAP food list | Monash FODMAP
- Mayo Clinic — Gluten-free diet
- AAAAI — Allergenic cross-reactivity between hen and duck egg
- FDA — Meat, Poultry & Seafood (Food Safety for Moms-to-Be)
- https://pmc.ncbi.nlm.nih.gov/articles/PMC4861744/
- WebMD — Are There Health Benefits of Duck? (2011-06-03)
- Is Duck Halal? AHF Explainer (2026-06-23)