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Duck Meat
Duck Meat
Low concern
Duck meat is a source of high-quality protein, iron, B vitamins, and zinc. It is higher in fat (especially with skin) than chicken, with much of the fat being monounsaturated; processed duck (e.g., confit, smoked) raises sodium and saturated-fat concerns.
Found in
10 products
What it is
Meat from domesticated duck (Anas platyrhynchos domesticus or Cairina moschata).
Protein-rich meat.
Why it's flagged
- Higher fat content with skin
- Increased sodium in processed/cured forms
What regulators actually say
"Duck and goose ... cook to an internal temperature of 165 °F as measured with a food thermometer."
"Duck, meat only, cooked, roasted — nutrient composition reported."
Regulatory status
United States — FDA
Poultry product regulated by USDA-FSIS under the Poultry Products Inspection Act (9 CFR 381).
European Union — EFSA
Conventional poultry meat.
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