Poultry

Whole Leg

Whole pheasant 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 177

Amount per 100 g

Total Fat 10.4 g
Saturated Fat 2.94 g
Trans Fat 0.1 g
Monounsaturated Fat 4.08 g
Polyunsaturated Fat 1.96 g
Cholesterol 87.5 mg
Sodium 71.5 mg
Salt 0.15 g
Total Carbohydrate 1.05 g
Dietary Fibre 0 g
Total Sugars 0.51 g
Complex / starch 0 g
Protein 23.1 g
Water 64.9 g

Detailed nutrients

Energy 177 kcal
Water 64.9 g
Carbohydrates 1.05 g
- Sugars 0.51 g
Protein 23.1 g
Fat 10.4 g
- Saturated Fat 2.94 g
- Monounsaturated Fat 4.08 g
- Polyunsaturated Fat 1.96 g
  - Omega-3 0.2 g
- Trans Fat 0.1 g
Vitamins 35.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.39 mg
- Vitamin B5 — Pantothenic Acid 0.91 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.9 µg
Minerals 349 mg
- Major Minerals 348 mg
  - Calcium 23 mg
  - Sodium 71.5 mg
  - Potassium 253 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 87.5 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.39 · vitamin-b5-pantothenic-acid: 0.91 · vitamin-b6: 0.45 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.3 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·

Minerals

Sodium: 71.53 · Potassium: 253 · Calcium: 23 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

500

As pheasant cookery specialised, whole leg was portioned and sold ready for the pan. British shooting seasons fixed pheasant as a winter game centrepiece.

1700

British shooting seasons fixed pheasant as a winter game centrepiece; whole leg of pheasant took a named place in that kitchen trade.

2010

British shooting seasons fixed pheasant as a winter game centrepiece. Cooks treated whole leg of pheasant as a cut with its own timing and sides.