Food ADuck, flesh and skin, rawServing 100 g (100 g) 1/2 duck (yield after cooking, bone and skin removed) (220 g) 1 leg (drumstick and thigh) (yield after cooking, bone and skin removed) (75 g) 1 wing (yield after cooking, bone and skin removed) (40 g) 1 breast (95 g) 1 cup, cooked, diced (140 g)