Poultry
Leg
Guinea Fowl leg is dark meat on the bone—richer and more forgiving than breast, ideal for braising, confit and slow roasting. Lean poultry sits between chicken and pheasant—slightly gamey with darkish white meat. Cook until the joint yields; crisp skin at the end if wanted. Shred for pies, ragù or salads after long heat. Bard or baste; legs need longer than breast; pot-roast is excellent. Classic partners include lardons, grapes, cabbage, thyme, cream sauces and juniper.
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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 10.3 g
- Saturated Fat 2.91 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.11 g
- Polyunsaturated Fat 1.98 g
- Cholesterol 88.2 mg
- Sodium 70.6 mg
- Salt 0.15 g
- Total Carbohydrate 1.06 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 22.5 g
- Water 63.3 g
- Energy 174 kcal
- Water 63.3 g
- Carbohydrates 1.06 g
- Sugars 0.49 g
- Protein 22.5 g
- Fat 10.3 g
- Saturated Fat 2.91 g
- Monounsaturated Fat 4.11 g
- Polyunsaturated Fat 1.98 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.84 mg
- Vitamin B5 — Pantothenic Acid 0.97 mg
- Vitamin B6 0.48 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 0.9 µg
- Minerals 322 mg
- Major Minerals 321 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 88.2 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: 7.84 · vitamin-b5-pantothenic-acid: 0.97 · vitamin-b6: 0.48 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.6 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Leg of Guinea Fowl: composition reflects this culinary part relative to the whole ingredient.
History
European farms supplied restaurants with consistent guinea fowl. Cooks treated leg of guinea fowl as a cut with its own timing and sides.
As guinea fowl cookery specialised, leg was portioned and sold ready for the pan. West African kitchens domesticated guinea fowl as everyday protein.
French pintade cookery refined pot-roasts and cream sauces; leg of guinea fowl took a named place in that kitchen trade.