Food ADuck, cooked, skin eatenServing 100 g (100 g) 1/2 duck (yield after cooking, bone removed) (380 g) 1 leg (drumstick and thigh) (yield after cooking, bone removed) (90 g) 1 wing (yield after cooking, bone removed) (50 g) 1 breast (120 g) 1 cup, cooked, diced (140 g)