Poultry
Whole Leg
Whole partridge 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.
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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 9.65 g
- Saturated Fat 3.07 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.84 g
- Polyunsaturated Fat 1.99 g
- Cholesterol 90.5 mg
- Sodium 72.4 mg
- Salt 0.15 g
- Total Carbohydrate 1.05 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 22.3 g
- Water 65.8 g
- Energy 183 kcal
- Water 65.8 g
- Carbohydrates 1.05 g
- Sugars 0.51 g
- Protein 22.3 g
- Fat 9.65 g
- Saturated Fat 3.07 g
- Monounsaturated Fat 3.84 g
- Polyunsaturated Fat 1.99 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 39.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.95 mg
- Vitamin B5 — Pantothenic Acid 1.11 mg
- Vitamin B6 0.55 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.5 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 436 mg
- Major Minerals 434 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 90.5 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: 8.95 · vitamin-b5-pantothenic-acid: 1.11 · vitamin-b6: 0.55 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.5 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·
Minerals
Whole form averages edible parts as typically consumed.
History
As partridge cookery specialised, whole leg was portioned and sold ready for the pan. British grey and French red-legged partridge entered distinct culinary notes.
British grey and French red-legged partridge entered distinct culinary notes; whole leg of partridge took a named place in that kitchen trade.
British grey and French red-legged partridge entered distinct culinary notes. Cooks treated whole leg of partridge as a cut with its own timing and sides.