Calories in Duck Liver: Nutritional facts for Duck Liver Types

A 100g serving of raw duck liver contains 136 calories, while a 100g serving of pan-seared duck liver provides 175 calories. A 100g serving of canned smoked foie gras contains 462 calories.

One kilogram (1000g) of raw duck liver contains 1,360 calories, whereas one kilogram (1000g) of pan-seared duck liver provides 1,750 calories. One kilogram (1000g) of canned smoked foie gras contains 4,620 calories.

A whole raw duck liver (44g) contains 60 calories. A whole pan-seared duck liver (35g), after moisture loss, contains 61 calories. Commercial varieties vary, as a serving of Maple Leaf Farms Duck Liver (112g) provides 160 calories, while a serving of D'Artagnan Duck Liver (100g) contains 140 calories.

The nutritional profile of duck liver offers specific advantages related to vision maintenance, blood health, and neurological support. The organ meat serves as a dense source of heme iron and retinol, and its main health benefits are listed here.

• Supports Vision Health: The organ meat contains high levels of preformed Vitamin A (retinol), which is essential for maintaining corneal integrity and low-light vision. A study by Tanumihardjo, S. A. (2011), "Vitamin A: biomarkers of nutrition for development," established that adequate retinol intake prevents night blindness and supports ocular tissue repair.
• Prevents Iron-Deficiency Anemia: The tissue provides a concentrated source of heme iron, which absorbs more efficiently than plant-based non-heme iron. A review by Abbaspour, N., et al. (2014), "Review on iron and its importance for human health," highlights the role of iron in hemoglobin synthesis and oxygen transport to cells.
• Enhances Nerve Function: The food supplies significant amounts of Vitamin B12, a nutrient necessary for myelin sheath maintenance and nerve impulse transmission. Research by Gille, D., & Schmid, A. (2015), "Vitamin B12 in meat and dairy products," confirms that liver products provide a highly bioavailable form of cobalamin required for neurological health.

Duck liver presents health risks linked to excessive Vitamin A accumulation and high cholesterol content. These components require monitoring to prevent toxicity and cardiovascular strain. 

• Increases Vitamin A Toxicity Risk: The liver contains extremely high concentrations of retinol, which may lead to hypervitaminosis A if consumed in large quantities. A study by Penniston, K. L., & Tanumihardjo, S. A. (2006), "The acute and chronic toxic effects of vitamin A," found that excessive intake causes liver damage and bone abnormalities.
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• Elevates Dietary Cholesterol: The organ meat contains substantial amounts of cholesterol, which may impact individuals sensitive to dietary sterols. Research by Berger, S., et al. (2015), "Dietary cholesterol and cardiovascular disease: a systematic review and meta-analysis," suggests that hyper-responders should limit cholesterol-rich foods to maintain optimal lipid profiles. A safer alternative for individuals monitoring heart health is grilled chicken breast. A suggested daily amount involves limiting consumption to a single small serving (28g) on rare occasions, such as once every two weeks.

Yes, duck liver is good for health because the organ meat offers a dense profile of Vitamin A, Iron, and Vitamin B12 that support multiple physiological systems. The high Vitamin A content supports vision and immune function, a benefit highlighted by Tanumihardjo, S. A. (2011), "Vitamin A: biomarkers of nutrition for development." The presence of heme iron supports cardiovascular health by ensuring efficient oxygen delivery to tissues, preventing the fatigue associated with anemia as noted by Abbaspour, N., et al. (2014), "Review on iron and its importance for human health." The meat also aids in neurological maintenance due to the high B12 concentration, which Gille, D., & Schmid, A. (2015), "Vitamin B12 in meat and dairy products," identified as a critical factor in preventing nerve damage.

The calorie count varies drastically between the lean and fattened preparations of duck liver. A serving of Foie Gras contains 462 calories per 100 grams, representing the highest energy density due to the induced steatosis (fatty liver) from gavage. Duck Liver Mousse contains a high value ranging from 350 to 450 calories per 100 grams, as the product incorporates added fats and cream. Pan-Seared Duck Liver presents a moderate profile at 175 calories per 100 grams, concentrating nutrients through moisture loss. Raw Duck Liver provides the lowest profile at 136 calories per 100 grams, reflecting the natural composition of the lean muscle tissue.

Foie gras consists of the liver of a male duck or goose that has undergone a process of hypertrophy through specialized feeding known as gavage. This technique involves administering corn-based feed to the bird, causing the liver to enlarge and accumulate intracellular fat. A study by Lopez, A., et al. (1998), "Physiological changes in the liver of the duck during force-feeding," confirmed that the resulting organ meat is composed of approximately 50% to 65% fat, distinguishing the product from standard poultry liver. The high lipid content gives the food a buttery texture and rich flavor profile prized in French gastronomy.

The consumption of duck liver traces back to Ancient Egypt around 2500 BC. Frescoes in the necropolis of Saqqara depict farmers hand-feeding waterfowl, a practice inspired by the observation that birds naturally gorged themselves before migration. The technique spread to the Mediterranean, where the Romans adopted the practice, feeding birds with figs to enlarge the organ. Jewish communities in Europe preserved the tradition during the Middle Ages as a source of cooking fat, as religious laws prohibited the use of lard. French gastronomy codified the preparation in the 18th century, establishing the dish as a hallmark of luxury cuisine.