KETO VERDICTYES
Duck breast is excellent for keto with 0g net carbs per 100g. It’s richer and fattier than chicken, delivering big flavor and satisfying fat—just render the skin well for that perfect crisp.
Is Duck Breast Keto?
Poultry
YOUR PORTION
How much are you having?
Scale the published reference values to your portion.
Per 100 g (as listed by source). Curated estimate; estimated values.
How this is calculated
total carbohydrate - fiber. Each published value is multiplied by your portion divided by the reference amount. No extra fiber, sugar alcohol or allulose deductions are applied here.
Grams and milliliters are not interchangeable. Household measures require a food-specific conversion; check your scale or product label.
0gnet carbs in your portion
- Total carbs
- 0g
- Fiber
- 0g
- Protein
- 23.5g
- Fat
- 15.5g
- Calories
- 252
Duck breast is excellent for keto with 0g net carbs per 100g. It’s richer and fattier than chicken, delivering big flavor and satisfying fat—just render the skin well for that perfect crisp.
- Net carbs (100 g)0g
- Protein (100 g)23.5g
- Fat (100 g)15.5g
- Keto verdictKeto-friendly
NUTRITION FACTS
Per 100 g (as listed by source)
Net Carbs
0g
Total Carbs
0g
Fiber
0g
Protein
23.5g
Fat
15.5g
Calories
252
Source: Curated estimate
Source fit: curated estimate; not an exact source match
Net-carb calculation: total carbohydrate - fiber
A USDA reference record exists, but the displayed basis or macros do not directly reproduce it, so KetoLens does not attribute these values to USDA. Check the current label for packaged products.
Nutrition record reviewed 2026-07-09. Maintained by KetoLens Team.
WHY IT'S KETO-FRIENDLY
- Zero net carbs: perfect fit for ketosis
- Higher natural fat than chicken supports satiety and keto macros
- Robust flavor: pairs well with low-carb sauces and herbs
- Solid protein (~23.5g/100g) for muscle maintenance
- Skin-on cooking renders flavorful fat you can use for sides
- Versatile: pan-sear, roast, or sous vide with a quick crisp finish
PREPARATION SUGGESTIONS
CRISPY SKIN PAN-SEARED
Score skin; start skin-side down in a cold pan to render fat gradually. Finish in a 400°F (205°C) oven to medium-rare; rest before slicing.
ASIAN SOY GLAZE
Pan-sear to medium; brush with Low Sodium Soy Sauce, ginger, and Sesame Oil. Rest, then slice thinly.
BERRY GASTRIQUE (SUGAR-FREE)
Deglaze pan with red wine vinegar; reduce with Allulose (Sugar Substitute)-sweetened berry puree for a low-carb drizzle.
HERB-CRUSTED ROAST
Coat with mustard, garlic, and herbs; roast at 375°F (190°C) 20–25 minutes to medium.
FRENCH STYLE WITH MUSHROOMS
Sear duck; sauté Shiitake Mushroom or Portobello Mushroom in rendered fat, finish with cream for sauce.
ORANGE BUTTER (KETO)
Make a quick pan sauce with butter, a splash of vinegar, and a few drops of orange extract (not juice) for classic flavor without carbs.