British Duck Breast With Glaze
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 184 kcal | 9% |
| Fat | 12.0 g | 17% |
| of which saturates | 3.7 g | 19% |
| Carbohydrate | 4.4 g | 2% |
| of which sugars | 4.3 g | 5% |
| Fibre | 0.70 g | — |
| Protein | 14.3 g | 29% |
| Salt | 0.82 g | 14% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Duck Breas ( Honey, Chilli and Soy Glaze (21%) (Water Honey - Sugar Rice Vinegar - Chillies Water. Cornflour - Garlic Purée Ginger Purée - Soybeans. Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) - Caramelised • Sugar - Salt) - Cracked Black Pepper - Ground Black Pepper. Rapeseed Oil
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Duck breasts”: 14.6 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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