Duck, young duckling, domesticated, White Pekin, breast, meat only, boneless, cooked without skin, broiled

Duck meat refers to the edible flesh from ducks, waterfowl that have been raised domestically for meat and eggs for centuries. Among meat ducks, the White Pekin breed is one of the most widely farmed globally, prized for its rapid growth, mild flavor, and tender texture. Originating in China, the Pekin duck was introduced to the West in the 19th century and became the dominant breed for commercial meat production due to its ability to efficiently convert feed into lean muscle and its relatively mild, versatile taste. Modern commercial duck production takes place in controlled environments where feed, lighting, and housing are optimized to produce birds with consistent quality and meat yields. Within the duck meat category, there are various cuts and preparations. The breast is a prime cut, especially valued for its lean profile when the skin and external fat are removed. In this profile, the duck breast meat has been broiled without skin—a cooking method that uses direct radiant heat to cook the meat quickly at high temperature, reducing added fat and preserving protein quality. Broiling is particularly useful for lean cuts like skinless duck breast because it cooks the meat quickly without drying it out when monitored closely. Duck meat differs in composition from more familiar poultry like chicken or turkey. It has a deeper color and richer flavor due to differences in muscle fiber type and fat distribution. While duck with skin can be significantly fattier, skinless preparations like this one offer a leaner alternative with a nutrient composition that aligns more with lean poultry than with red meat. Across cultures, duck is celebrated in cuisines ranging from classic French roast duck breast to Asian braised duck dishes, highlighting its versatility. Because duck meat has both white and dark muscle fibers, its traditional reputation as a “rich” or fatty meat comes mainly from skin and subcutaneous fat—elements removed in this preparation. This specific USDA‑reported cut reflects a lean, protein‑dense portion ideal for health‑oriented meal planning. When compared with skinless chicken breast, skinless duck breast may offer similar lean profiles but with unique amino acid and micronutrient content due to species differences. Selection of quality duck meat typically focuses on flesh that is firm, moist, and pale pink without discoloration; freshness and proper handling are critical to food safety.

The nutrition profile of skinless, broiled young Pekin duck breast reveals a nutrient‑dense food that emphasizes high‑quality protein with minimal carbohydrates. Per a standard 3 oz (85 g) serving, this cut delivers 119 kcal, with macronutrient distribution dominated by protein (~23.5 g) and minimal fat (~2.1 g). The absence of carbohydrates in this cut means all energy comes from protein and a small amount of fats, making it suitable for low‑carb and ketogenic diets. USDA data confirms this food has 0 g carbohydrates and 0 g sugars, while being an excellent source of iron and selenium—two micronutrients often in higher demand in various populations. Cholesterol and Sodium: Duck breast contains ~122 mg of cholesterol per 85 g serving, which is significant and should be factored into dietary choices for individuals monitoring blood lipids. Sodium remains moderate at ~89 mg, contributing to overall electrolyte balance without excessive intake. In comparison to similar foods like skinless chicken breast, duck offers a distinct lipid and micronutrient profile. While chicken may provide equivalent protein, duck contributes notably higher iron and selenium levels per gram, which can be particularly beneficial in preventing micronutrient deficiencies when consumed as part of a balanced diet. However, less data is available for vitamins like B12 and potassium in this exact cut; these values are often reported in aggregated duck nutrition data and depend on preparation method and serving size. Practical consumption should consider portion control to balance cholesterol and caloric intake.

Duck meat, especially lean, skinless breast, offers multiple evidence‑based health benefits when incorporated into balanced eating patterns. High‑quality protein supports muscle repair, immune function, and satiety. Protein from animal sources contains all essential amino acids, ensuring complete support for metabolic needs and tissue maintenance. Adequate protein intake has been associated with improved weight management and muscle mass preservation in adults. Research on overall meat consumption indicates protein‑rich foods may help regulate appetite and support healthy body composition, though specific duck‑focused studies are limited. Iron status: With ~3.8 mg iron per serving, duck breast contributes to daily iron needs, particularly important for populations at risk of deficiency, such as menstruating individuals or athletes. Heme iron from animal meat is more efficiently absorbed than non‑heme iron from plants, helping prevent iron‑deficiency anemia. While direct clinical trials on duck meat and iron status are scarce, nutritional science broadly supports the role of heme iron in maintaining hemoglobin and preventing fatigue. Selenium and antioxidant support: Selenium is a cofactor for antioxidant enzymes like glutathione peroxidase, which help mitigate oxidative stress. Duck breast supplies selenium in amounts that contribute meaningfully to daily intake, which is linked to immune function and protection against cellular damage. Although large randomized controlled trials on duck consumption are lacking, selenium’s role is well established, and meat sources like duck provide one of the more bioavailable forms. Amino acids and metabolic health: Animal proteins contain bioactive peptides and amino acids that may influence physiological functions beyond basic nutrition. Emerging research highlights peptides derived from duck products that exhibit functional activities relevant to chronic disease risk reduction, such as modulation of blood pressure and oxidative processes. While most studies are preclinical or focused on processing by‑products, these findings suggest metabolic pathways that could benefit from duck protein consumption. Allergies to poultry are rare but possible. Individuals with known poultry allergies should avoid duck meat and consult healthcare providers for appropriate alternatives. High‑purine content: Duck meat contains purines, which can break down into uric acid. People susceptible to gout or kidney stones should monitor intake and balance with low‑purine foods. While evidence specific to duck is limited, general clinical guidance suggests moderation of purine‑rich meats for susceptible individuals. Cholesterol‑related conditions: Those managing familial hypercholesterolemia or metabolic syndrome may need to prioritize leaner cuts and integrate distress‑reducing dietary patterns that emphasize fiber and unsaturated fats. Combining lean duck breast with high‑fiber vegetables and whole grains can mitigate some risk factors.

Source: USDA FoodData Central (FDC ID: 171511)