Poultry
Leg
Goose leg is dark meat on the bone—richer and more forgiving than breast, ideal for braising, confit and slow roasting. It is rich dark poultry with abundant subcutaneous fat and festive depth. Cook until the joint yields; crisp skin at the end if wanted. Shred for pies, ragù or salads after long heat. Render fat carefully; legs like confit or braise, while breast can stay rosy. Classic partners include apple, sage, red cabbage, potato, five-spice and plum.
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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 10.1 g
- Saturated Fat 2.84 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.87 g
- Polyunsaturated Fat 2.01 g
- Cholesterol 91.2 mg
- Sodium 71.5 mg
- Salt 0.15 g
- Total Carbohydrate 1.06 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 63.5 g
- Energy 181 kcal
- Water 63.5 g
- Carbohydrates 1.06 g
- Sugars 0.5 g
- Protein 21.2 g
- Fat 10.1 g
- Saturated Fat 2.84 g
- Monounsaturated Fat 3.87 g
- Polyunsaturated Fat 2.01 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 39.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.1 mg
- Vitamin B5 — Pantothenic Acid 1.13 mg
- Vitamin B6 0.56 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.1 µg
- Minerals 473 mg
- Major Minerals 472 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 91.2 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: 9.1 · vitamin-b5-pantothenic-acid: 1.13 · vitamin-b6: 0.56 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·
Minerals
Leg of Goose: composition reflects this culinary part relative to the whole ingredient.
History
Chinese roast goose and British Christmas goose competed with rising turkey fashion. Cooks treated leg of goose as a cut with its own timing and sides.
As goose cookery specialised, leg was portioned and sold ready for the pan. Ancient European and Asian households kept geese for feast meat and fat.
Central European kitchens refined fat-rendering and stuffed roast goose; leg of goose took a named place in that kitchen trade.