Duck, raw, meat, fat and skin

These figures describe raw duck meat with its fat and skin included, rather than meat alone. It mainly provides fat and protein. Per 100g, it contains 37g of fat, including 11g of saturated fat, and 13g of protein. Its energy content is 1603 kJ per 100g.

Protein is needed for the growth and repair of body tissues. Duck also provides B vitamins, which support functions such as energy release and normal blood cell formation. The inclusion of fat and skin is relevant when considering energy and saturated fat intake; these figures do not represent skinless duck meat. Cooking can change the nutrient content per weight through water and fat loss. Full nutrient figures are shown in the tables below.