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Animal-BasedPoultry
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Duck Breast

Anas platyrhynchos

Duck Breast is a duck poultry, known for its mild flavor profile, and rich in essential nutrients like Niacin, Vitamin B6, Pantothenic Acid.

Regional names

Duck Breast

Origin

Duck Breast is cataloged inside the duck lane of poultry.

Native region

Global temperate and subtropical zones

Season

Available year-round depending on form, preservation, or sourcing

Food Combinations & Timing

✅

Safe Combination Profile

It is safe to eat this food item with other food items.

Nutritional profile

Calories

330 kcal / 100 g

Protein

19.0 g

Carbs

0 g

Fat

28.0 g

Fiber

0 g

Water content

High (65% to 75%)

Glycemic index

0

Vitamins

  • Niacin
  • Vitamin B6
  • Pantothenic Acid

Minerals

  • Selenium
  • Phosphorus
  • Zinc

Health benefits

Evidence-aligned highlights

  • Provides key macronutrients and micronutrients that support metabolic vitality.
  • Contributes essential dietary compounds that support tissue structure and recovery.
  • Ready for future custom nutritional mapping.

Flavor notes

Mild

Texture

Crisp

Aroma

Fresh

Pairings

Various flavor pairings

Safety & toxicity

Edible parts

Standard edible portions

Toxic or risky parts

Discard non-food-grade or spoiled forms

Raw vs cooked

Safe to consume according to culinary standards.

Allergies & intolerances

No common allergy warning.

Drug interactions

No major interactions for normal food amounts.

Safe daily limit

Enjoy as part of a balanced diet.

⚠️ Notice: This safety profile is a general guideline. Dietary tolerances differ; consult a healthcare professional for allergies or drug interactions. See our full disclaimer.

Who should avoid & how to handle it

Who should avoid or moderate

  • General population safe.

Preparation & storage

  • Clean: Wash or wipe clean according to the usual market form.
  • Cut: Slice, chop, or portion as needed for your recipe.
  • Cook: Prepared raw or cooked according to recipe preference.
  • Store: Keep in a cool, dry place or refrigerate.
  • Preserve: Freeze or dry for longer storage.

Cuisine & cultural use

Common cuisines

  • Global culinary use

Duck Breast appears in Global culinary use, often because its flavor structure and prep speed fit both everyday cooking and ceremonial dishes.

Dynamic Substitutions

No alternatives recorded for this specific item. It is chemically or botanically unique in the database.

🌱 Cultivation & Production

Duck Breast Production Profile

Discover how duck breast is obtained, produced, and how you can craft or prepare it in your own kitchen.

Apartment Friendly

✗ Not Ideal for Apartments

No

Urban Space Advice

Cannot be grown or raised in a standard residential apartment. Requires livestock farming or professional marine harvesting.

Source Material

Livestock farms (cattle, poultry, or swine)

Primary Method

Animal husbandry and safe butchering

Homemade Production Method

  1. 1

    Store raw meat wrapped airtight in the refrigerator for 3-5 days, or freeze for months.

  2. 2

    To cure meat (e.g. jerky) at home, slice lean cuts very thin.

  3. 3

    Marinate with salt and spices, then dry in a food dehydrator or low oven at 160°F (71°C) for 6-8 hours.

Quick recipes

Fast recipes using Duck Breast

Lunch

Seared Duck Breast Salad

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Seared duck breast sliced over a fresh bed of spinach and orange segments.

Ingredients

Servings:2
  • 1 duck breast, skin-on
  • 2 cups fresh spinach
  • 1 orange, segmented
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Salt and pepper to taste

Nutrition

  • 390 kcal
  • 20 g protein
  • 12 g carbs
  • 29 g fat

Preparation Steps

  1. 1Score the duck skin in a diamond pattern. Season both sides with salt and pepper.
  2. 2Place duck skin-side down in a cold skillet. Turn heat to medium-low and render fat for 8-10 minutes until skin is crispy.
  3. 3Flip and sear for 4-5 minutes. Let rest, then slice. Whisk olive oil and vinegar, toss spinach and orange segments, top with duck slices and serve.

Dinner

Slow-Cooked Duck Ragu

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Duck breast shredded in a rich, slow-simmered tomato and red wine reduction sauce.

Ingredients

Servings:2
  • 2 duck breasts
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 cups crushed tomatoes
  • 1/2 cup red wine or grape juice
  • 2 tbsp olive oil
  • Salt and pepper to taste

Nutrition

  • 490 kcal
  • 32 g protein
  • 12 g carbs
  • 34 g fat

Preparation Steps

  1. 1Sear duck breasts skin-side down in a dry pan until crispy. Flip, cook for 3 minutes, then set aside.
  2. 2In a fresh pot, sauté diced onion and minced garlic in olive oil for 3 minutes.
  3. 3Pour in red wine, let it reduce by half, then add crushed tomatoes and seared duck breasts.
  4. 4Cover and simmer on low heat for 1 hour. Shred the duck meat back into the sauce, season, and serve.

Dinner

Slow Cooked Duck Curry

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Rich duck breast stew slow-simmered in a spicy black pepper and fennel seed gravy.

Ingredients

Servings:2
  • 400g duck breast, cubed
  • 1 tbsp black peppercorns, crushed
  • 1 tsp fennel seeds
  • 2 onions, chopped
  • 1 tbsp ginger paste
  • 1 tsp turmeric
  • 2 tbsp oil

Nutrition

  • 460 kcal
  • 28 g protein
  • 6 g carbs
  • 36 g fat

Preparation Steps

  1. 1Sauté onions, ginger, and fennel seeds in oil until browned.
  2. 2Add duck cubes, turmeric, pepper, and salt; sear.
  3. 3Cover and slow-cook on low heat for 1 hour in its own juices until tender.