Herb marinades cut grilling toxins by 26–48%. Effective (Neves et al., Compr Rev Food Sci Food Saf 2021). Per 100 g duck: 337 kcal, 11.5 g protein, 32 g fat. Duck confit is cooked in its own fat — log the rendered fat too.
How should I track Duck, whole, raw?
Duck, whole, raw is a good source of iron. The simplest way to track Duck, whole, raw 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.
