Duck, domesticated
Category: Poultry Products Parts: Meat And Skin Method: Raw
Nutrition Highlights
Serving Size
Calories
343
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Fat | 301 (87.5%) |
| Protein | 39 (11.4%) |
| Total | 343 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 41 (48.5%) |
| Fat | 33 (39.3%) |
| Protein | 9.8 (11.5%) |
| Ash | 0.6 (0.7%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
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High in protein, with 3 ounces of duck breast containing around 26 grams of protein
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A good source of B vitamins like niacin, riboflavin and vitamin B6. These support energy production and metabolism
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Contains iron which is important for red blood cell formation and oxygen transport. 3 ounces of duck provides around 1.5 mg of iron
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Rich in selenium which is a powerful antioxidant. Selenium supports thyroid function and the immune system
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Low in fat and calories compared to other meats. A 3 ounce serving of duck breast has around 115 calories and 3 grams of fat
Risks
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High in fat and calories. A 3-ounce serving of duck meat and skin contains about 300 calories and 25 grams of fat, much of which is saturated fat and cholesterol
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May contain pathogens. Raw or undercooked duck meat poses risks of salmonella or campylobacter bacteria which can cause foodborne illness
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Contains purines. Like other meats, duck contains compounds called purines which are broken down into uric acid. High purine intake has been linked to gout
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Low in nutrients. Duck meat is low in fiber, vitamins and minerals. It should be eaten in moderation as part of a balanced diet
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Potential contaminants. Farmed ducks can accumulate toxins like dioxins and PCBs depending on their feed and living conditions
Additional Information
Duck, domesticated, meat and skin, raw is a food product that offers various nutritional benefits along with some potential risks. Let's delve into its primary attribute, the meat, and then discuss the secondary attribute, the skin.
The meat of domesticated duck is a rich source of high-quality protein. Protein is essential for the growth, repair, and maintenance of body tissues, as well as for the production of enzymes, hormones, and antibodies. Consuming an adequate amount of protein supports muscle development, helps in maintaining a healthy immune system, and promotes satiety, keeping you feeling full for longer periods.
Additionally, duck meat contains several important vitamins and minerals. It is notably rich in iron, which is crucial for the production of red blood cells and the prevention of iron-deficiency anemia. Furthermore, it provides significant amounts of B vitamins, including niacin, thiamin, riboflavin, and vitamin B12. These vitamins play essential roles in energy production, nervous system function, and the maintenance of healthy skin, hair, and eyes.
However, it is important to note that duck meat is relatively high in fat, particularly when considering the secondary attribute, the skin. While fat is an essential macronutrient, providing energy and aiding in the absorption of fat-soluble vitamins, excessive intake can lead to weight gain and an increased risk of certain health conditions. Duck meat, especially with the skin, contains a notable amount of saturated fat, which has been associated with an increased risk of heart disease. Therefore, moderation is key when consuming duck meat to maintain a balanced diet.
The secondary attribute, the skin, adds an additional layer of flavor and texture to the meat. However, it is crucial to be aware that duck skin is high in saturated fat and calories. While it can enhance the taste experience, it is advisable to consume it in moderation or consider removing the skin before cooking to reduce overall fat and calorie intake.
To minimize the risks associated with consuming duck meat and skin, it is recommended to adopt healthier cooking methods. Roasting or grilling the meat with minimal added fats can help reduce the overall fat content. Additionally, pairing duck with nutrient-dense side dishes such as vegetables or whole grains can enhance the overall nutritional value of the meal.
In conclusion, duck meat, particularly domesticated duck, offers several nutritional benefits, including being a rich source of protein, vitamins, and minerals. However, it is important to be mindful of its higher fat content, especially when considering the skin. By consuming duck meat and skin in moderation and adopting healthier cooking methods, you can enjoy its unique flavors while maintaining a balanced and nutritious diet.