Duck
Fresh duck is low in histamine, though careful storage matters — and prepared forms like confit put it in a higher histamine category.
Duck follows the same freshness rules as other poultry, with a small extra note about how it's commonly prepared.
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Storage and spoilage — like all poultry, duck can accumulate histamine as it ages or is stored improperly, so freshness and careful refrigeration are the main factors to watch
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Preparation style matters — confit duck (salt-preserved and slow-cooked in its own fat) is a preparation that puts it in a higher histamine category than a freshly roasted breast
Fresh duck roasted and eaten the same day is typically well tolerated.
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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)