Poultry

Whole Leg

Whole goose leg is thigh plus drumstick as one portion for roasting, braising or confit—the classic dark-meat unit. Season deeply, cook until the joint yields, crisp skin at the end if wanted. Handsome on the plate after long gentle heat.

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 185

Amount per 100 g

Total Fat 9.54 g
Saturated Fat 3.04 g
Trans Fat 0.1 g
Monounsaturated Fat 3.84 g
Polyunsaturated Fat 2.08 g
Cholesterol 93 mg
Sodium 69.2 mg
Salt 0.16 g
Total Carbohydrate 0.99 g
Dietary Fibre 0 g
Total Sugars 0.53 g
Complex / starch 0 g
Protein 22.7 g
Water 61.5 g

Detailed nutrients

Energy 185 kcal
Water 61.5 g
Carbohydrates 0.99 g
- Sugars 0.53 g
Protein 22.7 g
Fat 9.54 g
- Saturated Fat 3.04 g
- Monounsaturated Fat 3.84 g
- Polyunsaturated Fat 2.08 g
  - Omega-3 0.21 g
- Trans Fat 0.1 g
Vitamins 39.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.17 mg
- Vitamin B5 — Pantothenic Acid 1.14 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 0.33 mg
- Vitamin K 1.1 µg
Minerals 423 mg
- Major Minerals 421 mg
  - Calcium 36 mg
  - Sodium 69.2 mg
  - Potassium 316 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 93 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: 9.17 · vitamin-b5-pantothenic-acid: 1.14 · vitamin-b6: 0.56 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·

Minerals

Sodium: 69.17 · Potassium: 316 · Calcium: 36 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1200

As goose cookery specialised, whole leg was portioned and sold ready for the pan. Medieval Michaelmas goose traditions fixed the bird as an autumn roast.

1800

Medieval Michaelmas goose traditions fixed the bird as an autumn roast; whole leg of goose took a named place in that kitchen trade.

2000

Medieval Michaelmas goose traditions fixed the bird as an autumn roast. Cooks treated whole leg of goose as a cut with its own timing and sides.