Duck Fat

Overview

Duck fat provides oleic acid (MUFA), selenium, and palmitoleic acid (anti-inflammatory MUFA), making it suitable for roasting vegetables and pan cooking at higher temperatures.

Key Nutritional Highlights

• Monounsaturated-rich animal fats such as duck fat fit within MUFA-forward dietary patterns [1]
• Dietary fat quality affects chylomicron formation and absorption of fat-soluble micronutrients [2]
• Duck fat provides oleic acid (MUFA), selenium, and palmitoleic acid (anti-inflammatory MUFA), making it suitable for roasting vegetables and pan cooking at higher temperatures. [1]
• Duck fat provides oleic acid (MUFA), selenium, and palmitoleic acid (anti-inflammatory MUFA), making it suitable for roasting vegetables and pan cooking at higher temperatures. [2]
• Duck fat provides oleic acid (MUFA), selenium, and palmitoleic acid (anti-inflammatory MUFA), making it suitable for roasting vegetables and pan cooking at higher temperatures.

Food Context

Synergies

• Part of diverse fat strategy

Preparation

• Suitable for roasting vegetables and pan cooking
• Supports MUFA intake
• Heat-stable cooking fat

Essential Amino Acid Profile

This food provides a complete essential amino acid profile typical of animal proteins.

Recipes

no recipes found

Nutrient Tables (per 100 g)

Core nutrients

Nutrient	Amount per 100 g	% RDA per 100 g
Energy	136 kcal	—
Protein	18.7 g	—
Total fat	4.6 g	—
Saturated fat	1.4 g	—
Carbohydrates	3.5 g	—
Fibre	0 g	—

Key vitamins and minerals

Nutrient	Amount per 100 g	% RDA per 100 g
Selenium	67 µg	121.8%

Reference intakes: US Dietary Reference Intakes for adults (19–50 years; using the higher of male/female values where they differ).

Data provenance (core / micronutrient panel): USDA FoodData Central, Duck, domesticated, liver, raw, FDC ID 174467, API, per 100 g edible portion, last checked 2026-03-14

Substances

Substances admitted through a supported nutrition-table row. Not every table row appears here. Cards are not BRS mappings.

1 substance in this food

Se^2-

Selenium

Antioxidant enzyme cofactor (GPx); supports redox balance

References

[1] Monounsaturated-rich animal fats such as duck fat fit within MUFA-forward dietary patterns. Schwingshackl & Hoffmann 2014. Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies

[2] Dietary fat quality affects chylomicron formation and absorption of fat-soluble micronutrients. Kindel et al. 2010. The mechanism of the formation and secretion of chylomicrons