Poultry

Whole Leg

Whole duck leg is thigh and drumstick together—the classic confit unit and a handsome braise. Skin-on whole legs look generous on the plate after crisping. Salt 12–24 hours for confit path, rinse and dry, cook submerged in fat until tender; or braise in aromatic liquid. Always finish for crisp skin. Serve with sharp salad to cut richness. Make ahead—the flavour improves after a rest in fat.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Bone InBraisedButterfliedCookedFreshPreparedRoastedStored Whole

Traits

FlavourfulIntactLarge JointPortionPrep ReadyRecipe UnitStorageWhole Leg

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 176

Amount per 100 g

Total Fat 10.6 g
Saturated Fat 2.99 g
Trans Fat 0.1 g
Monounsaturated Fat 3.9 g
Polyunsaturated Fat 2.11 g
Cholesterol 94.3 mg
Sodium 73 mg
Salt 0.14 g
Total Carbohydrate 1.01 g
Dietary Fibre 0 g
Total Sugars 0.49 g
Complex / starch 0 g
Protein 23.1 g
Water 62.6 g

Detailed nutrients

Energy 176 kcal
Water 62.6 g
Carbohydrates 1.01 g
- Sugars 0.49 g
Protein 23.1 g
Fat 10.6 g
- Saturated Fat 2.99 g
- Monounsaturated Fat 3.9 g
- Polyunsaturated Fat 2.11 g
  - Omega-3 0.21 g
- Trans Fat 0.1 g
Vitamins 39.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.88 mg
- Vitamin B5 — Pantothenic Acid 1.1 mg
- Vitamin B6 0.55 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1 µg
Minerals 318 mg
- Major Minerals 317 mg
  - Calcium 32 mg
  - Sodium 73 mg
  - Potassium 212 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 94.3 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 8.88 · vitamin-b5-pantothenic-acid: 1.1 · vitamin-b6: 0.55 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.4 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1 ·

Minerals

Sodium: 72.98 · Potassium: 212 · Calcium: 32 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1000 BCE

French countryside tables made whole confit legs a winter centrepiece.

1800

Bistro menus worldwide listed confit whole leg as a signature duck dish.

2000

Jarred whole-leg confit spread Gascon technique far beyond southwest France.