Duck is sold as whole birds, breasts, legs, ground meat, or confit and is used in roasts, soups, stir-fries, and deli-style dishes. It provides complete animal protein, iron, and B vitamins, but skin-on cuts and dark meat are richer in fat than many other poultry options. Offer only plain, fully cooked, boneless duck in small portions.
Many home and restaurant recipes roast duck with crisp skin, glaze it with sweet sauces, or serve it with rich drippings. Smoked duck, cured duck, and heavily seasoned duck breast also add sodium and spices. Remove skin and visible fat, skip sauces, and keep portions small.
Duck may also appear in jerky treats, pate, sausages, and rich confit packed in fat. These preparations are much saltier and fattier than plain roasted meat. Plain cooked breast or lean trimmed meat is a better occasional choice when sharing.
Duck fat is flavorful but concentrated, and rich leftovers may trigger vomiting or diarrhea in fat-sensitive pets. Cooked bones splinter easily, so they should never be offered.
