Short answer: For a whole roasted duck, a common guideline is about 350–400 gram per person, so a 3 kg duck feeds roughly 7–8 people. If you serve mainly duck with light sides, you can plan around 4–6 people per 3 kg depending on appetites and whether you include other proteins or substantial side dishes. Details and guidance

• General portions:
  • Whole duck: ~350–400 g edible meat per person. A 3 kg (before cooking) duck usually yields enough for about 7–8 portions, depending on bone and rendered fat loss during cooking.

* Duck breast: ~200–250 g per person if serving only breast portions. When serving a whole duck, breast cuts alone would typically cover 4–6 servings per 3 kg duck, depending on portion size.

• Variables that affect yield:
  • Weight before cooking vs yield after roasting (water loss and bones reduce usable meat). A larger duck may shrink more and reduce actual edible yield per person.

* Presence of other dishes (rice, potatoes, red cabbage, sauces) and appetite size (e.g., for a holiday meal, portions may be smaller or larger).

• Quick planning rule of thumb:
  • For a 3 kg duck, plan for 4–6 servings if you expect hearty sides and other proteins are present; or 6–8 servings if the duck is the star and portions are standard. If hosting 5 adults with moderate appetites, a 3 kg duck is typically sufficient.

Notes

• Some sources suggest slightly larger estimates (3 kg duck feeding 4–6 persons) while others round to 7–8 portions per 3 kg depending on how the meat is carved and what else is served. Consider your guests’ appetites and sides when finalizing the portioning.

If you’d like, provide the duck’s total weight and how many sides you plan, and the table can be customized to your menu.