Duck Thigh
How Many Calories in Duck Thigh? Nutrition Facts and Benefits
Duck thigh is a flavorful dark-meat cut prized in many cuisines, especially French (confit) and Chinese (roasted/soy-braised) cooking. It is typically roasted or pan-seared to render the skin and achieve a crisp exterior with tender meat. Known for its rich taste and succulent texture, duck thigh can be served as a main dish alongside grains, vegetables, or fruit-based sauces.
Calories and Nutrition (Average, roasted with skin)
| # | Amount | Calories | Carbohydrate | Protein | Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 1 | 100 grams | 337 kcal | 0 g | 19 g | 28 g | 0 g | 65 mg |
| 2 | 1 serving (200 g) | 674 kcal | 0 g | 38 g | 56 g | 0 g | 130 mg |
Health Benefits of Duck Thigh
- Provides high-quality protein that supports muscle repair and satiety.
- Good source of B vitamins (especially niacin/B3 and B6), iron, zinc, and selenium.
- Duck fat contains a relatively high proportion of monounsaturated fats compared with some other animal fats.
- Contains choline, important for normal metabolism and nerve function.
- Removing the skin lowers saturated fat while keeping protein intake high.
Tips for Eating Duck Thigh
- Prefer roasting, grilling, or air-frying to render fat; avoid deep-frying.
- Score the skin and cook slowly to render excess fat; pour off the fat as it accumulates.
- For a lighter option, remove the skin after cooking or choose skinless thighs.
- Season with herbs and spices (thyme, rosemary, five-spice, garlic, black pepper) and pair with acidic elements (orange, cherry, balsamic) to balance richness.
- Keep portions moderate (about 100–150 g cooked) and serve with fiber-rich sides like leafy greens, cruciferous vegetables, or whole grains.
- Limit added salt; flavor with citrus, vinegar, and aromatics. Sodium will vary with marinades and sauces.
- Rendered duck fat can be saved for occasional cooking—use sparingly due to its calorie density.