Duck Breast

About this record

Duck Breast is listed here under Meat & Poultry, with the preparation “Roasted”, from the source record “Duck, young duckling, domesticated, White Pekin, breast, meat and skin, boneless, cooked, roasted”. 16 of 34 nutrients have a value per 100 g (missing here: Magnesium, Phosphorus, Potassium, Zinc, Copper, Manganese, Iodine, Vitamin D, Vitamin E, Vitamin K (phylloquinone), Thiamin (B1), Riboflavin (B2)…; missing is never shown as zero). Values are copied unchanged from the source.

Where it ranks

• Niacin (B3): 48th of 758 foods with a value (7.86 mg per 100 g)
• Tryptophan: 42nd of 492 foods with a value (0.337 g per 100 g)
• Isoleucine: 67th of 499 foods with a value (1.25 g per 100 g)
• Iron: 111th of 767 foods with a value (3.26 mg per 100 g)
• Leucine: 94th of 499 foods with a value (2.05 g per 100 g)

Positions are among non-dried foods in our data that have a value for that nutrient.

Other preparation in the data: Grilled

Source record: Duck, young duckling, domesticated, White Pekin, breast, meat only, boneless, cooked without skin, broiled. A separate record with its own values, not merged with the one above.

Other preparation in the data: Raw

Source record: Duck, wild, breast, meat only, raw. A separate record with its own values, not merged with the one above.

Sources and limitations

• Source: USDA FoodData Central, SR Legacy: “Duck, young duckling, domesticated, White Pekin, breast, meat and skin, boneless, cooked, roasted” (release 2018-04 (CSV)); Canadian Nutrient File (Health Canada): “Duck, young duckling, domestic, White Pekin, breast, meat and skin, boneless, roasted” (release 2026 (14th edition, May 2026)).
• Amounts are per 100 g of the food as described by the record, in the units shown. The category and display name are assigned automatically and are being reviewed (About our data).
• Values are typical for the record and vary with variety, season and processing.
• Not medical advice; no recommended intakes are shown.

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