Poultry
Drumstick
Duck drumstick is the lower leg—dark, collagen-rich, best braised or confited rather than flash-grilled raw. Skin can crisp at the end after tenderising heat. Salt ahead, cook low in fat or braising liquid until the meat yields, then crisp skin under high heat. Excellent with cabbage, lentils, or cherries. Undercooked drumsticks are tough; schedule time. One or two per person depending on size.
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Characteristics
Preparations
Traits
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 10 g
- Saturated Fat 3.18 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.14 g
- Polyunsaturated Fat 1.99 g
- Cholesterol 89 mg
- Sodium 69.8 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 22 g
- Water 68 g
- Energy 183 kcal
- Water 68 g
- Carbohydrates 0.95 g
- Sugars 0.52 g
- Protein 22 g
- Fat 10 g
- Saturated Fat 3.18 g
- Monounsaturated Fat 4.14 g
- Polyunsaturated Fat 1.99 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 37.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.26 mg
- Vitamin B5 — Pantothenic Acid 1.02 mg
- Vitamin B6 0.51 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1 µg
- Minerals 415 mg
- Major Minerals 414 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 89 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.26 · vitamin-b5-pantothenic-acid: 1.02 · vitamin-b6: 0.51 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 6 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1 ·
Minerals
Drumstick of Duck: composition reflects this culinary part relative to the whole ingredient.
History
Confit traditions often separated drums and thighs for even curing.
Chinese braised-leg cooking featured drumsticks in master-stock pots.
Casual restaurants roasted pre-braised drums for crispy-skin service.