Poultry
Drumstick
Goose drumstick is lower-leg dark meat on the bone—casual portions for roasting, braising and glazing. Cook until tender at the bone; marinades cling well. Expect more flavour than breast. Finish hot for sticky skin with apple, sage, red cabbage, potato, five-spice and plum.
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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 10.1 g
- Saturated Fat 2.85 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.91 g
- Polyunsaturated Fat 2.03 g
- Cholesterol 92.3 mg
- Sodium 72.4 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 67.5 g
- Energy 178 kcal
- Water 67.5 g
- Carbohydrates 0.95 g
- Sugars 0.51 g
- Protein 21.2 g
- Fat 10.1 g
- Saturated Fat 2.85 g
- Monounsaturated Fat 3.91 g
- Polyunsaturated Fat 2.03 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 454 mg
- Major Minerals 452 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 92.3 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
Drumstick of Goose: composition reflects this culinary part relative to the whole ingredient.
History
Central European kitchens refined fat-rendering and stuffed roast goose. Cooks treated drumstick of goose as a cut with its own timing and sides.
As goose cookery specialised, drumstick was portioned and sold ready for the pan. Central European kitchens refined fat-rendering and stuffed roast goose.
Medieval Michaelmas goose traditions fixed the bird as an autumn roast; drumstick of goose took a named place in that kitchen trade.