Duck
Meat — purine content 138mg per 100g
Medium Purine
138
mg/100g
Yes, in moderation (avoid skin and fatty parts)
Diet Advice
Duck is moderately high in purines. Remove skin before cooking. Limit portion to 80-100g per meal. Avoid during flare-ups.
Recommended Preparation
Roasted without skin, paired with steamed vegetables.
Low Purine Alternatives
Data source: USDA FoodData Central; Choi HK, NEJM 2004. Purine value: 138mg per 100g of Duck (Medium purine, yellow zone).
See the full purine food classification table for all 142 foods, or read the low purine diet guide.
Frequently Asked Questions
Duck: is it high in purines?
Duck: 138mg of purines per 100g, in the medium band (50-150mg/100g) used on this site. This is a food to portion rather than ban: smaller servings, less often, and sparingly during a flare.
Can I eat Duck during a gout flare?
During a flare the usual advice is to leave Duck out, or keep the portion small: at 138mg per 100g it sits in the medium band, and a flare is when purine intake is kept lowest. Between flares a moderate portion is a more reasonable fit.
What are the best low-purine alternatives to Duck?
Lower-purine options to use in place of Duck include: Chicken Breast (Skinless), Tofu. They give comparable nutrition with noticeably less purine per 100g, which makes everyday meals easier to plan.