Mallard Duck · Anas platyrhynchos
Duck, domesticated, meat and skin, cooked, roasted
Nutrition facts per 100 g · edible portion
Animal Foods11 forms & preparations
Dietary labels are inferred automatically from Duck, domesticated, meat and skin, cooked, roasted's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Fair nutrient density 21/100
How many beneficial nutrients Duck, domesticated, meat and skin, cooked, roasted delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Duck, domesticated, meat and skin, cooked, roasted come from — the split across carbs, fat & protein.
77% from fat
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Carbs 0%0.0 g per serving
-
Fat 77%28.4 g per serving
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Protein 23%19.0 g per serving
What Duck, domesticated, meat and skin, cooked, roasted is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 0.0 g | |
| Dietary Fiber | 0.0 g | |
| Total Sugars | 0.0 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 28.4 g | |
| Saturated Fat | 9.7 g | |
| Monounsaturated Fat | 12.9 g | — |
| Polyunsaturated Fat | 3.7 g | — |
| Omega-3 Fatty Acids | 290.0 mg | — |
| Omega-6 Fatty Acids | 3,360.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 40.0 mg | — |
| Myristic Acid | 170.0 mg | — |
| Palmitic Acid | 6,800.0 mg | — |
| Stearic Acid | 2,430.0 mg | — |
| Palmitoleic Acid | 1,110.0 mg | — |
| Oleic Acid | 11,520.0 mg | — |
| Gadoleic Acid | 260.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 3,360.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 19.0 g | |
| Histidine | 462.0 mg | — |
| Isoleucine | 872.0 mg | — |
| Leucine | 1,465.0 mg | — |
| Lysine | 1,486.0 mg | — |
| Methionine | 475.0 mg | — |
| Phenylalanine | 752.0 mg | — |
| Threonine | 773.0 mg | — |
| Tryptophan | 232.0 mg | — |
| Valine | 938.0 mg | — |
| Alanine | 1,300.0 mg | — |
| Arginine | 1,284.0 mg | — |
| Aspartic Acid | 1,814.0 mg | — |
| Cystine | 299.0 mg | — |
| Glutamic Acid | 2,798.0 mg | — |
| Glycine | 1,624.0 mg | — |
| Proline | 1,172.0 mg | — |
| Serine | 804.0 mg | — |
| Tyrosine | 640.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 63.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0.1 mcg | |
| Vitamin E | 0.7 mg | |
| Vitamin K | 5.1 mcg | |
| Thiamin (B1) | 0.2 mg | |
| Riboflavin (B2) | 0.3 mg | |
| Niacin (B3) | 4.8 mg | |
| Vitamin B6 | 0.2 mg | |
| Folate (B9) | 6.0 mcg | |
| Vitamin B12 | 0.3 mcg | |
| Pantothenic Acid (B5) | 1.1 mg | |
| Choline | 50.4 mg | |
| Betaine | 7.0 mg | — |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 11.0 mg | |
| Iron | 2.7 mg | |
| Magnesium | 16.0 mg | |
| Phosphorus | 156.0 mg | |
| Potassium | 204.0 mg | |
| Sodium | 59.0 mg | |
| Zinc | 1.9 mg | |
| Copper | 0.2 mg | |
| Manganese | 0.0 mg | |
| Selenium | 20.0 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 84.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 0.8 g | — |
About Duck, domesticated, meat and skin, cooked, roasted
The mallard (Anas platyrhynchos) is the wild duck from which nearly all domestic ducks descend, and duck meat is a rich, flavorful poultry enjoyed around the world. Unlike chicken, duck has dark, tender meat with a deep, savory taste and a generous layer of fat under the skin that crisps beautifully when cooked. Duck is an excellent source of high-quality protein, iron, zinc, selenium, and B vitamins.
It is the centerpiece of dishes like crispy Peking duck, French duck confit, and seared duck breast served pink, while the rendered fat is prized for roasting potatoes. Rich duck pairs well with sweet, tart flavors like orange, cherry, and plum, which cut its richness. Scoring the skin helps render the fat for a crisp finish. Choose plump birds with clean-smelling, unblemished skin, and store duck well chilled in the refrigerator, using it within a couple of days or freezing it.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Duck, domesticated, meat and skin, cooked, roasted?
There are 337 calories in 100 g of Duck, domesticated, meat and skin, cooked, roasted, or about 583 calories in 1 unit (yield from 1 lb ready-to-cook duck) (173 g).
How much protein is in Duck, domesticated, meat and skin, cooked, roasted?
Duck, domesticated, meat and skin, cooked, roasted contains 19.0 g of protein per 100 g.
How many carbs are in Duck, domesticated, meat and skin, cooked, roasted?
Duck, domesticated, meat and skin, cooked, roasted has 0.0 g of carbohydrates per 100 g.
How much fat is in Duck, domesticated, meat and skin, cooked, roasted?
Duck, domesticated, meat and skin, cooked, roasted provides 28.4 g of total fat per 100 g.
What is Duck, domesticated, meat and skin, cooked, roasted a good source of?
Duck, domesticated, meat and skin, cooked, roasted is an excellent source of Protein (38% DV), Selenium (36% DV), Niacin (B3) (30% DV), Copper (25% DV), Pantothenic Acid (B5) (22% DV) and Riboflavin (B2) (21% DV) and a good source of Zinc, Iron, Thiamin (B1), Vitamin B12, Phosphorus and Vitamin B6 (per 100 g). Daily Values are based on a 2,000-calorie diet.
Related animal foods
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Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, choice, raw
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Compare Duck, domesticated, meat and skin, cooked, roasted with…
- Duck, domesticated, meat and skin, cooked, roasted vs Pork, cured, bacon, raw
- Duck, domesticated, meat and skin, cooked, roasted vs Veal, breast, whole, boneless, separable lean only, cooked, braised
- Duck, domesticated, meat and skin, cooked, roasted vs Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised
- Duck, domesticated, meat and skin, cooked, roasted vs Veal, shoulder, arm, separable lean and fat, cooked, braised
- Duck, domesticated, meat and skin, cooked, roasted vs Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, choice, raw
- Duck, domesticated, meat and skin, cooked, roasted vs Beef, cured, pastrami