KETO VERDICTYES
Whole duck is excellent for keto with 0g net carbs per 100g. It’s a rich, fatty bird that keeps you satisfied, and the rendered fat is a prized keto cooking medium.
Is Whole Duck 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
- 19g
- Fat
- 28g
- Calories
- 337
Whole duck is excellent for keto with 0g net carbs per 100g. It’s a rich, fatty bird that keeps you satisfied, and the rendered fat is a prized keto cooking medium.
- Net carbs (100 g)0g
- Protein (100 g)19g
- Fat (100 g)28g
- Keto verdictKeto-friendly
NUTRITION FACTS
Per 100 g (as listed by source)
Net Carbs
0g
Total Carbs
0g
Fiber
0g
Protein
19g
Fat
28g
Calories
337
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 strict keto
- High natural fat: ~28g/100g supports ketosis and satiety
- Flavorful and versatile: Works in roasts, confit, and salads
- Rendered duck fat: Excellent high-heat, keto-friendly cooking fat
- Solid protein: ~19g/100g aids muscle maintenance and recovery
- Whole-bird value: Bones and skin yield stock, broth, and cracklings
PREPARATION SUGGESTIONS
ROASTED WITH HERBS
Pat skin dry, score lightly, season cavity with herbs and aromatics. Roast at 350°F (175°C) until skin is crisp and juices run clear; rest before carving.
CONFIT STYLE
Cure pieces in salt and herbs overnight; slow-cook submerged in duck fat at low heat (6–8 hours) until fork-tender.
CHINESE FIVE-SPICE ROASTED
Rub with five-spice and salt; roast at 400°F (205°C) until skin crisps. Let rest for juicy slices.
ORANGE SAUCE GLAZED
Finish roast with a glaze of butter and sugar-free orange extract during the last 15 minutes.
BONE BROTH BASE
Simmer the carcass with herbs and low-carb veg (celery, onion, herbs) 12–24 hours for nutrient-dense broth.
CRISPY DUCK SALAD
Shred leftover duck over greens; add crispy skin cracklings and a creamy dressing.