Duck, roasted, meat, fat and skin

Roasted duck is poultry, and the figures here describe the meat together with its fat and skin. It mainly provides fat and protein. Per 100g, it contains 38g of fat, including 11g of saturated fat, and 20g of protein, with an energy content of 1750 kJ. It also provides B vitamins and minerals, including iron, zinc and selenium.

Protein contributes to the growth and repair of body tissues, while iron is needed to make haemoglobin, which carries oxygen in the blood. The inclusion of fat and skin is relevant when considering energy and saturated fat intake; these figures do not describe skinless duck meat. Full nutrient figures are provided in the tables below.