Energy
upper quarter336 kcalthis record per 100 g
- Corpus median
- 188 kcal
- Middle 50%
- 160–207 kcal
Based on 36 records reporting energy.
Meat & poultrymoderate variability
Duck, cooked, skin eaten calories: 286 per 85 g
This exact USDA record reports 286 calories for 85 g. That answer belongs to this description and weight; it is not a universal value for every meal that shares the name.
Quick facts
USDA reference amount · 85 g
- Calories
- 286 kcal
- Protein
- 16.1 g
- Carbohydrate
- 0 g
- Total fat
- 24 g
- Fiber
- 0 g
- Sodium
- 188 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 85 g
286calories
Duck, cooked, skin eaten
- Protein
- 16.1 g
- Carbs
- 0 g
- Fat
- 24 g
— means the source has no value available.
These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.
Nutrition facts, household measures, preparation notes and USDA sources
The editorial read
The useful answer has a weight, a composition, and an identity
Portion: the cited record reports about 286 calories for USDA reference amount at 85 grams. On a fixed-weight basis, the same record contains 336 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 16.1 g protein, 0 g fiber, and 188 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is duck, domesticated, meat and skin, cooked, roasted, representing 99.6% of the record’s listed input weight. The record contains 2 source-input rows in all. These are provenance for a standardized calculation, not a recipe for your plate.
The reference amount and 1 cup, cooked, diced answer different portion questions. Their values are scaled independently from the same per-100-gram source record.
The household measures attached to this record span roughly 168–1,277 calories across the listed portions. That is a set of scaled examples—not a confidence interval, a recommendation, or a claim about the full universe of recipes.
Calculated from the smallest and largest usable household measures listed by USDA for this exact FNDDS record; not a confidence interval.
Record-specific decision brief
What the numbers say—and what choice still belongs to you
This analysis belongs to USDA FDC 2706137: “Duck, cooked, skin eaten.” It separates gram-weight arithmetic, corpus context, label signals, and record selection so one number does not have to answer four different questions.
01 · Portion arithmetic
Three weights, one fixed composition
For FDC 2706137, each row multiplies the published per-100-gram values by its stated weight. “1 wing (yield after cooking, bone removed)” through “1/2 duck (yield after cooking, bone removed)” are weight scenarios: named measures come from USDA, while percentage labels are transparent arithmetic.
| Scenario | Weight | Energy | Protein | Fiber | Sodium |
|---|---|---|---|---|---|
| 1 wing (yield after cooking, bone removed)USDA-listed household measure | 50 g | 168 kcal | 9.5 g | 0 g | 111 mg |
| 1 leg (drumstick and thigh) (yield after cooking, bone removed)USDA-listed household measure | 90 g | 302 kcal | 17 g | 0 g | 199 mg |
| 1/2 duck (yield after cooking, bone removed)USDA-listed household measure | 380 g | 1,277 kcal | 71.8 g | 0 g | 840 mg |
02 · Fixed-weight context
Where 100 grams sits inside Turkey, duck, other poultry
The comparison set contains 36 exact records in the Turkey, duck, other poultry USDA category. Here, “upper quarter” describes FDC 2706137’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
lower quarter18.9 gthis record per 100 g
- Corpus median
- 26.9 g
- Middle 50%
- 24.2–28.4 g
Based on 36 records reporting protein.
Dietary fiber
middle half0 gthis record per 100 g
- Corpus median
- 0 g
- Middle 50%
- 0–0 g
Based on 36 records reporting dietary fiber.
Sodium
lower quarter221 mgthis record per 100 g
- Corpus median
- 442 mg
- Middle 50%
- 231–466 mg
Based on 36 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2706137’s 85 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Iron; the larger tradeoff-side percentage is Saturated fat. Percentages use FDA label Daily Values, whose general “high” guide begins at 20% Daily Value. This is not an overall score or a personalized target.
Strength-side signals
Iron2 mg
≈ 13% DV. This does not cross the FDA’s 20% ‘high’ guide.
Vitamin A53.6 µg
≈ 6% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Saturated fat8.2 g
≈ 41% DV. This crosses the FDA’s 20% ‘high’ guide.
Sodium188 mg
≈ 8% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Duck, cooked, skin eaten,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2706139 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 wing (yield after cooking, bone removed) to 1/2 duck (yield after cooking, bone removed)
USDA assigns those measures 50 g and 380 g. At this record’s fixed composition, scaled energy moves from 168 kcal to 1,277 kcal.
- 02
Source identity: FDC 2706137 versus 2706139
The closest published neighbor currently carries the same nutrient, portion, and source-input evidence. The FDC IDs still identify separate source records, so the exact citation remains the deciding field.
- 03
Formulation anchor: Duck, domesticated, meat and skin, cooked, roasted
The source formulation has 2 input rows; Duck, domesticated, meat and skin, cooked, roasted supplies 99.6% of listed input weight. Those are standardized formulation inputs, not final plated percentages.
05 · Exact-record choice
Select by literal evidence, not the shortest name
The published nutrient, portion, and formulation evidence is identical for this pair. Preserve FDC 2706137 when this is the cited source; do not manufacture a nutritional distinction that the records do not show.
Keep this profile when these fields fit
Duck, cooked, skin eaten
- Exact source wording
- “Duck, cooked, skin eaten”
- Source identity
- USDA FDC 2706137 · FNDDS 24300110
- Named qualifiers
- cooked · skin eaten
Inspect this alternative when its fields fit better
Duck, roasted, skin eaten
- Exact source wording
- “Duck, roasted, skin eaten”
- Source identity
- USDA FDC 2706139 · FNDDS 24301010
- Named qualifiers
- roasted · skin eaten
Choose the closest description
Which USDA record fits your meal?
Treat the long description as data. The phrases doing the most work here are “cooked” and “skin eaten”. Match those details first; then compare the database weight with the amount you mean.
On smaller screens, focus a nutrition table and scroll horizontally to read every column.
| Exact record | Source serving | Calories / 100 g | Protein / 100 g | Fat / 100 g | Fiber / 100 g | Sodium / 100 g |
|---|---|---|---|---|---|---|
| This recordDuck, cooked, skin eaten | 85 g286 kcal | 336 kcal | 18.9 g | 28.2 g | 0 g | 221 mg |
| Duck, cooked, skin not eaten | 85 g170 kcal | 200 kcal | 23.4 g | 11.2 g | 0 g | 227 mg |
| Duck, roasted, skin eaten | 85 g286 kcal | 336 kcal | 18.9 g | 28.2 g | 0 g | 221 mg |
| Duck, roasted, skin not eaten | 85 g170 kcal | 200 kcal | 23.4 g | 11.2 g | 0 g | 227 mg |
| Turkey, drumstick, cooked, skin eaten | 85 g175 kcal | 206 kcal | 27.6 g | 9.7 g | 0 g | 399 mg |
| Turkey, wing, cooked, skin eaten | 85 g172 kcal | 202 kcal | 26.9 g | 10 g | 0 g | 442 mg |
| Turkey, thigh, cooked, skin eaten | 85 g155 kcal | 182 kcal | 24.4 g | 9.3 g | 0 g | 457 mg |
How to compare FDC 2706137: its source amount is 85 g; every 100-gram column removes portion size from the record-to-record comparison. Neither denominator determines your plate’s weight or recipe.
Household measures
Compare listed portions
For FDC 2706137, the 5 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1/2 duck (yield after cooking, bone removed)
1,277 kcal
380 g
1 leg (drumstick and thigh) (yield after cooking, bone removed)
302 kcal
90 g
1 wing (yield after cooking, bone removed)
168 kcal
50 g
1 breast
403 kcal
120 g
1 cup, cooked, diced
470 kcal
140 g
At a glance
Nutrient signals in the source amount
For FDC 2706137, Saturated fat is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Saturated fat
8.2 g≈ 41% Daily ValueTotal fat
24 g≈ 31% Daily ValueThe percentages above apply to FDC 2706137’s 85 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2706137 has no protein percentage here: Feast reports 16.1 g, but does not present grams divided by 50 as FDA protein %DV; applicable label rules account for protein quality and regulatory context.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 85 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 286 kcal 336 kcal | Not established Not established |
| Protein | 16.1 g 18.9 g | Not shown Not shown |
| Carbohydrate | 0 g 0 g | 0% 0% |
| Total fat | 24 g 28.2 g | 31% 36% |
| Dietary fiber | 0 g 0 g | 0% 0% |
| Sugars | 0 g 0 g | Not established Not established |
| Sodium | 187.9 mg 221 mg | 8% 10% |
| Saturated fat | 8.2 g 9.6 g | 41% 48% |
| Monounsaturated Fat | 10.9 g 12.8 g | Not established Not established |
| Polyunsaturated Fat | 3.1 g 3.6 g | Not established Not established |
| Cholesterol | 71.4 mg 84 mg | 24% 28% |
| Potassium | 172.6 mg 203 mg | 4% 4% |
| Calcium | 9.4 mg 11 mg | 1% 1% |
| Iron | 2.3 mg 2.7 mg | 13% 15% |
| Magnesium | 13.6 mg 16 mg | 3% 4% |
| Vitamin C | 0 mg 0 mg | 0% 0% |
| Vitamin D | 0.1 µg 0.1 µg | 0% 1% |
| Vitamin A | 53.6 µg 63 µg | 6% 7% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 43.9 g 51.6 g | Not established Not established |
For FDC 2706137, approximate percentages divide the displayed 85 g amount by FDA label Daily Values; they are not personalized targets. “Not established” means FDA sets no Daily Value for that row. Protein %DV remains unshown because adult-label use depends on regulatory context.
Inside the source record
Source formulation behind this USDA record
USDA links FDC 2706137 to 2 source inputs totaling 100.4 g in its standardized formulation. Publishing that exact provenance makes “Duck, cooked, skin eaten” inspectable beside similarly named records.
How to read this
2 listed components
The largest listed inputs by source weight are Duck, domesticated, meat and skin, cooked, roasted, Salt, table. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
100.4 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Duck, domesticated, meat and skin, cooked, roastedUSDA ingredient 5140 | 100 GM | 100 g | 99.6% |
| 2 | Salt, tableUSDA ingredient 2047 · encyclopedia page available | 0.07 TS | 0.4 g | 0.4% |
Exact-record context
What makes this USDA record distinct?
For FDC 2706137, the close-record rule searches the USDA “Turkey, duck, other poultry” category for shared description terms or source inputs. Any surviving pair is compared per 100 grams, so unlike source-serving sizes cannot manufacture the nutrient difference.
This record
Duck, cooked, skin eaten
- USDA category
- Turkey, duck, other poultry
- FDC ID
- 2706137
- FNDDS code
- 24300110
Closest inspectable record
Duck, roasted, skin eaten
- USDA category
- Turkey, duck, other poultry
- FDC ID
- 2706139
- FNDDS code
- 24301010
Source-equivalent fields
Different source identities, matching published reference fields
Across the nutrient, portion, and formulation fields published here, FDC 2706137 and FDC 2706139 match exactly. Their descriptions and source identities remain distinct provenance; matching database fields do not make every real-world version interchangeable.
Practical reading: do not infer a nutrient difference from the names alone. Choose the description that more closely matches what was reported, while treating the shared values as a standardized reference rather than a measurement of your plate.
Evidence boundary: FDC 2706137 versus FDC 2706139 is a comparison of standardized source records—not a measurement of your meal, an overall food-quality rank, or proof that one input caused a difference.
Review the full turkey, duck, other poultry source category → Read the calculation and selection methodology →
Deep comparisons
Controlled comparisons that include this exact record
FDC 2706137 appears in 2 pair pages that passed semantic, material-difference, source-evidence, and diversity gates. Each preserves a 100-gram denominator and both primary records.
3 material nutrient differencesDuck, cooked, skin eaten vs Duck, roasted, skin not eatenInspect descriptions, portions, formulations, and both sources →3 material nutrient differencesDuck, cooked, skin eaten vs Duck, cooked, skin not eatenInspect descriptions, portions, formulations, and both sources →
From record to familiar meal
Guides that use this exact USDA record
These 1 guide place “Duck, cooked, skin eaten” beside explicitly linked source records; use them to compare preparations without turning FDC 2706137 into a universal recipe.
Uncertainty, made actionable
What can change this estimate?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with portion size, cut and fat trim, cooking method, breading, marinade, or sauce.
For “Duck, cooked, skin eaten,” resolve portion size first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
portion size
When composition is held constant, nutrient totals scale directly with grams. A 20% weight correction produces the same 20% correction to the scaled totals.
- 02
cut and fat trim
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
- 03
cooking method
Match the method named by the source—such as baked, fried, boiled, or grilled—before scaling. Preparation can change both water content and the ingredients retained in the finished food.
- 04
breading, marinade, or sauce
Check whether the exact source description already includes it. If not, keep the addition separate rather than silently folding it into the base record.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2706137 comes from FoodData Central Survey Foods (FNDDS). Its 336 kcal per 100 g becomes 286 kcal at 85 g through nutrient per portion = nutrient per 100 g × portion grams ÷ 100; this page adds no second nutrition estimate.
About the serving label: USDA describes the underlying survey portion as “Quantity not specified.” We display it as a USDA reference amount because it is a database comparison point—not a suggested portion or a claim about what most people should eat.
Data cycle: 2021–2023, published October 31, 2024
FoodData Central ID: 2706137
FNDDS food code: 24300110
The scaling for FDC 2706137 can be exact while the match to “Duck, cooked, skin eaten” is wrong. That is why this profile keeps its 85 g weight, 2-row source formulation, and selection uncertainty beside the arithmetic.
Source release October 31, 2024. Review USDA’s data-type documentation ↗ · Read Feast’s full nutrition methodology.