💎 Key Nutrients
What Is Duck, domesticated, meat only, raw? Origin and Varieties
Duck meat comes from the domesticated waterfowl species Anas platyrhynchos domesticus, which has been farmed for centuries across Asia, Europe, and North America. Domestication of ducks likely began in China over 2,000 years ago, where they were raised for both eggs and meat, and the practice spread globally through trade and colonial expansion. Today, ducks such as the Pekin, Muscovy, and Mule are raised commercially for their meat, prized in many culinary traditions for its rich flavor and versatile texture. Raw duck meat sold under the USDA FoodData Central entry for “Duck, domesticated, meat only, raw” excludes skin and focuses on the edible muscle portion. This distinguishes it from “duck meat and skin” entries, which include the fatty skin that significantly alters nutrient values. Duck meat is darker than typical poultry like chicken because of its higher myoglobin content, a protein that stores oxygen in muscle fibers and contributes to both color and nutrient density. Historically, duck has been central in many cuisines: in French cooking, the breast (“magret”) and leg confit are celebrated classics; in Chinese kitchens, ducks are often roasted or steamed with aromatics; and in Southeast Asian cuisines, duck enhances rich noodle and curry dishes. Domesticated duck breeds vary in size, fat content, and flavor; Pekin ducks are common for their tender texture and mild flavor, while Muscovy ducks tend to be leaner and less fatty. Duck farming practices also differ by region, from pasture‑based systems that allow for foraging to more intensive indoor rearing. The raw meat’s texture and flavor profile are influenced by factors such as diet, age at slaughter, and muscle type. Breast meat is relatively lean compared to the legs, which contain more connective tissue and fat. These variations affect cooking techniques and nutritional profiles. As raw duck meat is high in water (~74%) and rich in both macro and micronutrients, it provides a dense source of protein, essential minerals like iron and selenium, and vitamins B12 and niacin, supporting muscle function and cellular metabolism.
Nutrition Profile: A Detailed Breakdown
Duck meat’s nutrition profile stands out among poultry and red meats because it balances high‑quality protein, rich micronutrients, and a distinctive fat composition. In a 137 g raw serving, duck provides about 25 g of protein—roughly half of its calories—which supplies all nine essential amino acids necessary for tissue repair, immune function, and enzyme production. Its protein quality is high with notable levels of leucine, lysine, and arginine, which support muscle synthesis and metabolic processes. Unlike lean poultry, raw duck retains more fat; roughly 8.15 g total fat per serving includes 3.18 g saturated fat, 2.11 g monounsaturated fat, and 1.03 g polyunsaturated fat. The monounsaturated fat (largely oleic acid) contributes to energy balance and may support HDL cholesterol maintenance when replacing carbohydrates. The carbohydrate content is negligible (<2 g), with zero sugar and zero dietary fiber, making duck a low‑carbohydrate protein source suitable for ketogenic and low‑carb diets. From a micronutrient perspective, duck meat delivers 3.29 mg of iron (~18% DV) and 371 mg of potassium (~8% DV), supporting oxygen transport and electrolyte balance. The selenium content (~19 µg) contributes significantly to antioxidant defenses and thyroid hormone metabolism, while B‑vitamins such as niacin (≈7.3 mg) and B12 (≈0.55 µg) are crucial for energy metabolism and neurological health. The vitamin A content (~32.9 mcg RAE) and vitamin C (~7.9 mg) are modest but notable as they provide contributions to immune support and redox balance. Calcium (~15 mg) and vitamin D (~0.14 µg) are low but present, and vitamin K (~3.8 µg) plays a role in blood clotting. Duck’s fat profile also includes a mixture of omega‑6 and small amounts of omega‑3 fatty acids, though the ratio leans toward omega‑6, typical of poultry. Comparing duck to other poultry, raw duck has a higher fat content than chicken breast but offers more iron and unique flavor compounds. It also has a richer amino acid profile than many other meats, making it nutrient‑dense and valuable in diets where micronutrient intake is prioritized.
Evidence‑Based Health Benefits
Duck meat provides several health‑related benefits supported by scientific and authoritative sources. While randomized controlled trials specific to duck are limited, the nutrient profile provides mechanistic insights into potential effects. High‑quality protein supports muscle mass maintenance, metabolic health, and satiety. Consuming adequate protein (≈25 g per serving) supports muscle protein synthesis, weight management, and recovery after exercise. Selenium, present at ~19 µg per serving, acts as a cofactor for glutathione peroxidase, an enzyme that mitigates oxidative stress, which may support immune function and thyroid health. Selenium’s antioxidant role is recognized in clinical nutrition literature as essential for reducing cell damage. Iron in duck meat (~3.29 mg) is predominantly heme iron, which is more readily absorbed than plant iron sources. Adequate iron intake supports red blood cell formation and oxygen transport, reducing the risk of iron deficiency anemia when included in balanced diets. Duck’s monounsaturated and polyunsaturated fats may support lipid profiles when replacing saturated fats or carbohydrates, though evidence is derived from broader poultry and meat research rather than duck‑specific trials. For cardiovascular health, a 2025 analysis suggests that replacing red meat with plant proteins can lower LDL cholesterol, but poultry intake per se did not show significant increases in cardiovascular risk in large cohort data, differentiating it from red meat consumption patterns. While a specific meta‑analysis found poultry intake was not significantly associated with all‑cause mortality or cardiovascular mortality over long‑term follow‑up, broader dietary context requires attention to overall fat quality and preparation methods. Some observational evidence indicates that higher poultry intake correlates with modest differences in cardiometabolic outcomes, but confounding variables like BMI and diet composition explain much of these associations. Therefore, duck fits within a balanced diet as a nutrient‑dense protein source, with potential benefits relating to immune support, muscle maintenance, and micronutrient density when consumed alongside vegetables, whole grains, and healthy fats.
Potential Risks and Who Should Be Careful
While raw duck meat offers many nutrients, there are potential risks to consider. Duck’s higher cholesterol (≈105 mg per 137 g) and saturated fat content may be concerning for individuals with hyperlipidemia or established cardiovascular disease if consumed in large portions regularly. Dietary patterns that consistently exceed saturated fat recommendations can adversely affect LDL cholesterol levels. Additionally, like all raw poultry, raw duck poses a risk of foodborne pathogens such as Salmonella and Campylobacter, which can cause gastroenteritis if meat is undercooked or cross‑contaminates other foods. The USDA and FSIS advise handling raw duck like other poultry, avoiding cross‑contamination, and cooking to safe internal temperatures. For people with weak immune systems, older adults, pregnant individuals, and young children, stricter food safety practices are critical to avoid infection. Heavy metals such as lead and cadmium can accumulate in animal tissues depending on environmental exposure and farming practices; a low‑quality study indicates potential elevated metal levels in some duck meat from large‑scale farms, suggesting that environmental contaminants can pose a risk with long‑term consumption of meats from polluted areas. Furthermore, heterocyclic amines (HCAs), carcinogenic compounds formed when meats are cooked at high temperatures (e.g., grilling to well‑done), may increase cancer risk, although evidence is mostly derived from broader meat research and cooking practice studies. Those with conditions requiring low saturated fat or low cholesterol diets should moderate portion sizes, remove visible fat or skin, and encourage leaner preparation methods such as roasting or braising instead of frying.
How to Select, Store, and Prepare Duck, domesticated, meat only, raw
When selecting raw duck meat, choose cuts that are firm with a fresh, slightly sweet smell and no off‑odor or sticky texture. The flesh should have a deep reddish hue with minimal surface discoloration. Avoid packages with excess liquid or broken vacuum seals. For storage, raw duck can be refrigerated at or below 40°F (4°C) for 1‑2 days, as recommended for raw poultry by the USDA Food Safety and Inspection Service, to limit bacterial growth. If not used within this window, freeze at 0°F (‑18°C) or below. When properly frozen, raw duck can remain safe indefinitely, but for best quality aim to use within 6 months. Always label packaging with the date placed in the freezer. Thaw frozen duck in the refrigerator, in cold water (changed every 30 minutes), or in the microwave if cooking immediately; never thaw at room temperature to avoid pathogen multiplication. Practicing proper hygiene—washing hands, utensils, and surfaces after handling raw duck—reduces cross‑contamination risks.
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Best Ways to Eat Duck, domesticated, meat only, raw
Raw duck must always be cooked thoroughly before consumption. Safe culinary techniques include roasting whole legs and breasts, braising with aromatics and herbs, or sous‑vide followed by searing to ensure even cooking while retaining moisture. Duck pairs beautifully with bold flavors like citrus, ginger, star anise, and five‑spice due to its rich profile. For nutrition preservation, moderate heat methods such as braising or roasting minimize over‑cooking, which can degrade sensitive vitamins like B12.
Nutrient Absorption: What Helps and Hinders
Iron from duck is heme iron, which is well absorbed; pairing with vitamin C–rich foods like bell peppers or citrus enhances iron uptake.
Duck, domesticated, meat only, raw for Specific Diets
Duck meat can fit into ketogenic and paleo diets due to its high protein and low carbs, but it is not suitable for vegan or vegetarian diets.
❤️ Health Benefits
Supports Muscle Maintenance and Recovery
High‑quality protein supplies all essential amino acids required for muscle protein synthesis.
Evidence: moderateSupports Immune Function
Selenium contributes to antioxidant enzyme activity mitigating oxidative stress.
Evidence: moderateProvides Iron for Oxygen Transport
Heme iron enhances hemoglobin production, supporting oxygen delivery.
Evidence: moderate⚖️ Comparisons
Vs. Chicken breast
Chicken breast is lower in total fat and cholesterol but also lower in iron than duck meat.
Vs. Turkey meat
Turkey is leaner and lower in fat than duck but provides similar protein amounts.
Vs. Beef steak
Beef typically has more saturated fat and calories but similar protein; duck provides a richer micronutrient profile.
🧊 Storage Guide
❄️
Fridge
1–2 days
🧊
Freezer
6 months
⚠️ Signs of
Spoilage:
- smell: Foul or sour odor
- visual: Discoloration, Slimy surface
- texture: Sticky or overly soft
- when to discard: Off‑odor, Color change, Sticky film
👥 Special Considerations
elderly
Why: High protein aids muscle maintenance.
Recommendation: Cook well and moderate portions.
athletes
Why: Supports recovery and lean mass growth.
Recommendation: Great protein source.
children
Why: High nutrient density supports growth.
Recommendation: Offer appropriate portions; fully cooked.
pregnancy
Why: Reduce foodborne illness risk.
Recommendation: Cook thoroughly; avoid raw.
breastfeeding
Why: Provides micronutrients beneficial to mother.
Recommendation: Balanced intake safe when cooked.
🔬 Detailed Nutrition Profile (USDA)
Common Portions
1.00 unit (yield from 1 lb ready-to-cook duck)
(137.00g)
0.50 duck
(303.00g)
1.00 unit (yield from 1 lb ready-to-cook duck)
(137.00g)
0.50 duck
(303.00g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 73.7700 | g |
| Energy | 135.0000 | kcal |
| Energy | 566.0000 | kJ |
| Protein | 18.2800 | g |
| Total lipid (fat) | 5.9500 | g |
| Ash | 1.0600 | g |
| Carbohydrate, by difference | 0.9400 | g |
| Fiber, total dietary | 0.0000 | g |
| Total Sugars | 0.0000 | g |
| Calcium, Ca | 11.0000 | mg |
| Iron, Fe | 2.4000 | mg |
| Magnesium, Mg | 19.0000 | mg |
| Phosphorus, P | 203.0000 | mg |
| Potassium, K | 271.0000 | mg |
| Sodium, Na | 74.0000 | mg |
| Zinc, Zn | 1.9000 | mg |
| Copper, Cu | 0.2530 | mg |
| Manganese, Mn | 0.0190 | mg |
| Selenium, Se | 13.9000 | µg |
| Vitamin C, total ascorbic acid | 5.8000 | mg |
| Thiamin | 0.3600 | mg |
| Riboflavin | 0.4500 | mg |
| Niacin | 5.3000 | mg |
| Pantothenic acid | 1.6000 | mg |
| Vitamin B-6 | 0.3400 | mg |
| Folate, total | 25.0000 | µg |
| Folic acid | 0.0000 | µg |
| Folate, food | 25.0000 | µg |
| Folate, DFE | 25.0000 | µg |
| Choline, total | 53.6000 | mg |
| Betaine | 6.9000 | mg |
| Vitamin B-12 | 0.4000 | µg |
| Vitamin B-12, added | 0.0000 | µg |
| Vitamin A, RAE | 24.0000 | µg |
| Retinol | 24.0000 | µg |
| Carotene, beta | 0.0000 | µg |
| Carotene, alpha | 0.0000 | µg |
| Cryptoxanthin, beta | 0.0000 | µg |
| Vitamin A, IU | 79.0000 | IU |
| Lycopene | 0.0000 | µg |
| Lutein + zeaxanthin | 0.0000 | µg |
| Vitamin E (alpha-tocopherol) | 0.7000 | mg |
| Vitamin E, added | 0.0000 | mg |
| Vitamin D (D2 + D3), International Units | 3.0000 | IU |
| Vitamin D (D2 + D3) | 0.1000 | µg |
| Vitamin D3 (cholecalciferol) | 0.1000 | µg |
| Vitamin K (phylloquinone) | 2.8000 | µg |
| Vitamin K (Dihydrophylloquinone) | 0.0000 | µg |
| Fatty acids, total saturated | 2.3200 | g |
| SFA 4:0 | 0.0000 | g |
| SFA 6:0 | 0.0000 | g |
| SFA 8:0 | 0.0000 | g |
| SFA 10:0 | 0.0000 | g |
| SFA 12:0 | 0.0300 | g |
| SFA 14:0 | 0.0200 | g |
| SFA 16:0 | 1.2200 | g |
| SFA 18:0 | 0.7700 | g |
| Fatty acids, total monounsaturated | 1.5400 | g |
| MUFA 16:1 | 0.2200 | g |
| MUFA 18:1 | 1.3200 | g |
| MUFA 20:1 | 0.0000 | g |
| MUFA 22:1 | 0.0000 | g |
| Fatty acids, total polyunsaturated | 0.7500 | g |
| PUFA 18:2 | 0.6700 | g |
| PUFA 18:3 | 0.0800 | g |
| PUFA 18:4 | 0.0000 | g |
| PUFA 20:4 | 0.0000 | g |
| PUFA 20:5 n-3 (EPA) | 0.0000 | g |
| PUFA 22:5 n-3 (DPA) | 0.0000 | g |
| PUFA 22:6 n-3 (DHA) | 0.0000 | g |
| Cholesterol | 77.0000 | mg |
| Tryptophan | 0.2540 | g |
| Threonine | 0.7810 | g |
| Isoleucine | 0.9390 | g |
| Leucine | 1.5440 | g |
| Lysine | 1.5640 | g |
| Methionine | 0.4940 | g |
| Cystine | 0.2810 | g |
| Phenylalanine | 0.7660 | g |
| Tyrosine | 0.6960 | g |
| Valine | 0.9560 | g |
| Arginine | 1.1660 | g |
| Histidine | 0.4830 | g |
| Alanine | 1.1580 | g |
| Aspartic acid | 1.7900 | g |
| Glutamic acid | 2.8600 | g |
| Glycine | 1.0240 | g |
| Proline | 0.8980 | g |
| Serine | 0.7870 | g |
| Alcohol, ethyl | 0.0000 | g |
| Caffeine | 0.0000 | mg |
| Theobromine | 0.0000 | mg |
Source: USDA FoodData Central (FDC ID: 172410)
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