Duck, raw, meat only, weighed with fat, skin and bone

Duck is poultry. These figures describe raw duck meat only, expressed per 100g weighed with fat, skin and bone, rather than per 100g of edible meat. On this basis, it provides 5.5g of protein, 1.8g of fat, including 0.6g of saturated fat, and 1µg of vitamin B12.

Protein supports the growth and repair of body tissues, while vitamin B12 helps maintain normal nerve function and red blood cell formation. The weighing basis matters when comparing these values with other meat entries. Eating the skin or adding fat or salt during cooking will change the nutrient content of the meal. Full nutrient figures are in the tables below.