Duck Egg
Filet Mignon
Duck Leg
Duck leg is a flavorful and tender cut, often enjoyed roasted or braised. It provides a hearty dose of protein and essential nutrients, making it a satisfying choice for meat lovers.
450
medium leg, cooked, with skin
(200 grams )
(300 kcal without skin)
CAL
A
Nutri-Score
Rich in protein, iron, and healthy fats; moderate in saturated fat.
Value per 100 grams & per cup (140g):
335 kcal | 500 kcal
Protein
18 grams | 25 grams
Fats
11 grams | 15 grams
Carbohydrates
None
Fiber
None
Vitamins & Nutrients
- Iron: Supports oxygen transport and energy metabolism.
- Zinc: Important for immune function and wound healing.
- Vitamin B12: Essential for nerve function and red blood cell formation.
- Niacin (B3): Helps convert food into energy.
Satiety and Feelings
Duck leg provides a rich, savory flavor and a hearty source of protein and fats, which can promote long-lasting fullness and sustained energy.
What does 100 g look like?
About two-thirds of a medium raw duck leg or roughly ⅔ cup diced.
What does 2000|2500 calories look like?
About 12 | 15 raw duck legs (1.7 | 2.1 kilograms; 3.7 | 4.6 pounds).
Daily Value per 100 grams %
Did you know?
Duck meat is darker and richer than chicken due to higher myoglobin content in muscles.
The fat layer under the duck’s skin renders down when cooked, giving a crispy texture popular in many cuisines.
Duck is a good source of omega-3 and omega-6 fatty acids, which support heart and brain health.
Traditionally, duck has been a staple in Asian and French cooking for centuries.
- Duck meat is richer in iron than chicken, making it beneficial for those needing more dietary iron.
Drawbacks ⚠️
Higher in fat and calories compared to other poultry, which may not suit low-fat diets.
The skin contains most of the fat and saturated fat, so eating skin-on increases calorie intake significantly.
Can be high in cholesterol, so moderation is advised for those monitoring heart health.
