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Magret de canard
Magret de canard by Oriental viandes provides 374 kcal per 100 g, with 0.6 g of sugars and 21 g of protein. That is 20% less sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 3 (processed food). It is listed in the Duck breasts category and comes in a 80 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 374 kcal | 319 +17% |
| Total fat | 32 g | 27.2 +18% |
| Saturated fat | 11 g | 9.1 +20% |
| Carbohydrates | 0.6 g | 1.7 −65% |
| Total sugars | 0.6 g | 0.8 −20% |
| Added sugars | 0 g | 0.8 −100% |
| Protein | 21 g | 17.2 +22% |
| Salt | 2.5 g | 1.3 +99% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 717 Duck breasts products on Foodmetria.
Compared with other duck breasts
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Origine France INGREOIENT5 : magret de canard halal (origine France), sel, conservateur : nitrite de sodium, antioxydant ascorbate de sodium R Conserver entre OOC et +40C Hprès ouverture,
Additives 1
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 80 g
- Sold in
- France
- Barcode
- 3700141403377
Prices reported by shoppers
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Frequently asked questions
How many calories are in Magret de canard?
Magret de canard contains 374 kcal per 100 g.
How much sugar is in Magret de canard?
Magret de canard has 0.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Magret de canard healthy?
It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated March 21, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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