Poultry
Leg
Duck leg is dark meat on the bone—the confit, braise, and roast workhorse. Far more forgiving than breast, richer than chicken leg, central to cassoulet and Chinese soy-braised duck. Salt ahead, cook low until tender, crisp skin to finish. Shred for tacos and fried rice or serve whole. One leg is a solid main with sides. Make ahead for parties; reheat and crisp before service. Save bones for stock.
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Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.91 g
- Saturated Fat 3.16 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.1 g
- Polyunsaturated Fat 1.97 g
- Cholesterol 88 mg
- Sodium 73 mg
- Salt 0.15 g
- Total Carbohydrate 1.06 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 62.2 g
- Energy 177 kcal
- Water 62.2 g
- Carbohydrates 1.06 g
- Sugars 0.47 g
- Protein 22.1 g
- Fat 9.91 g
- Saturated Fat 3.16 g
- Monounsaturated Fat 4.1 g
- Polyunsaturated Fat 1.97 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 36.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.7 mg
- Vitamin B5 — Pantothenic Acid 0.95 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 0.9 µg
- Minerals 395 mg
- Major Minerals 393 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 88 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 7.7 · vitamin-b5-pantothenic-acid: 0.95 · vitamin-b6: 0.47 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Leg of Duck: composition reflects this culinary part relative to the whole ingredient.
History
Cassoulet traditions demanded duck legs among the meats of the pot.
Chinese master-stock kitchens braised legs for glossy banquet birds and pieces.
Home cooks chose legs when they wanted duck flavour without breast precision.