Poultry
Thigh
Goose thigh is upper-leg dark meat—rich, forgiving, ideal for braises, confit and shredding into fillings. It is rich dark poultry with abundant subcutaneous fat and festive depth. Render skin, braise or grill to tenderness. More reliable for first-time game cooks than breast.
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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 13.4 g
- Saturated Fat 2.91 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.06 g
- Polyunsaturated Fat 2.11 g
- Cholesterol 84.7 mg
- Sodium 66.5 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 21.6 g
- Water 62.6 g
- Energy 191 kcal
- Water 62.6 g
- Carbohydrates 0.98 g
- Sugars 0.47 g
- Protein 21.6 g
- Fat 13.4 g
- Saturated Fat 2.91 g
- Monounsaturated Fat 4.06 g
- Polyunsaturated Fat 2.11 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 37.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.63 mg
- Vitamin B5 — Pantothenic Acid 1.18 mg
- Vitamin B6 0.58 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
- Minerals 348 mg
- Major Minerals 347 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 84.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.63 · vitamin-b5-pantothenic-acid: 1.18 · vitamin-b6: 0.58 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Thigh dark meat holds more fat and myoglobin than breast.
History
Ancient European and Asian households kept geese for feast meat and fat. Cooks treated thigh of goose as a cut with its own timing and sides.
As goose cookery specialised, thigh was portioned and sold ready for the pan. Ancient European and Asian households kept geese for feast meat and fat.
Artisan butchers sold goose fat, confit legs and portioned breasts separately; thigh of goose took a named place in that kitchen trade.