Poultry
Leg
Partridge leg is dark meat on the bone—richer and more forgiving than breast, ideal for braising, confit and slow roasting. Small lean game bird, delicately gamey and milder than pheasant when young. Cook until the joint yields; crisp skin at the end if wanted. Shred for pies, ragù or salads after long heat. Quick-roast young birds; braise older ones; do not overcook breast. Classic partners include cabbage, bread sauce, grapes, bacon, cider and pears.
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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 9.47 g
- Saturated Fat 3.02 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.15 g
- Polyunsaturated Fat 2 g
- Cholesterol 89.2 mg
- Sodium 70.5 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 22 g
- Water 61.5 g
- Energy 174 kcal
- Water 61.5 g
- Carbohydrates 0.95 g
- Sugars 0.53 g
- Protein 22 g
- Fat 9.47 g
- Saturated Fat 3.02 g
- Monounsaturated Fat 4.15 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 39.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.07 mg
- Vitamin B5 — Pantothenic Acid 1.12 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 430 mg
- Major Minerals 429 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 89.2 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: 9.07 · vitamin-b5-pantothenic-acid: 1.12 · 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 Partridge: composition reflects this culinary part relative to the whole ingredient.
History
Farmed partridge extended season beyond wild bags. Cooks treated leg of partridge as a cut with its own timing and sides.
As partridge cookery specialised, leg was portioned and sold ready for the pan. European manors roasted partridge as refined small game.
Game books fixed roast partridge with classic autumn sides; leg of partridge took a named place in that kitchen trade.