Sodium drives blood pressure up dose-dependently (He et al., BMJ 2013). Per 100 g duck: 178 kcal, 29.1 g protein, 108 mg sodium. A whole duck breast is 250–350 g raw — 2–3 protein servings in one piece. Season lightly and weigh.
How should I track Duck Leg, White Pekin, Skinless, Bone-In, Braised?
Duck Leg, White Pekin, Skinless, Bone-In, Braised is high in protein. The simplest way to track Duck Leg, White Pekin, Skinless, Bone-In, Braised accurately is to weigh it raw, before cooking. According to USDA cooking yield data, meat loses 20–30% of its weight during cooking as moisture evaporates — so 150 g raw becomes roughly 105–120 g cooked. If you log the cooked weight using raw nutrition values, you will undercount your protein and calories. A kitchen scale takes the guesswork out of it. Quick tip: cook a batch, weigh it before and after, and you will know your personal shrink ratio for next time.
