Poultry
Leg
Pigeon leg is dark meat on the bone—richer and more forgiving than breast, ideal for braising, confit and slow roasting. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. Cook until the joint yields; crisp skin at the end if wanted. Shred for pies, ragù or salads after long heat. Serve breast pink; cook legs longer or confit—do not grey the breast. Classic partners include lentils, beetroot, berry sauces, ras el hanout, peas and red wine.
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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 10.1 g
- Saturated Fat 2.86 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.12 g
- Polyunsaturated Fat 1.9 g
- Cholesterol 86.1 mg
- Sodium 70.1 mg
- Salt 0.16 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 21 g
- Water 66.7 g
- Energy 185 kcal
- Water 66.7 g
- Carbohydrates 1 g
- Sugars 0.51 g
- Protein 21 g
- Fat 10.1 g
- Saturated Fat 2.86 g
- Monounsaturated Fat 4.12 g
- Polyunsaturated Fat 1.9 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 35.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.5 mg
- Vitamin B5 — Pantothenic Acid 0.93 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.4 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 352 mg
- Major Minerals 350 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 86.1 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: 7.5 · vitamin-b5-pantothenic-acid: 0.93 · vitamin-b6: 0.46 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.4 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·
Minerals
Leg of Pigeon: composition reflects this culinary part relative to the whole ingredient.
History
British wood pigeon remained a thrifty game bird for pies and pot-roasts. Cooks treated leg of pigeon as a cut with its own timing and sides.
As pigeon cookery specialised, leg was portioned and sold ready for the pan. Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures.
French cuisine elevated pigeon and squab as fine dark-fowl courses; leg of pigeon took a named place in that kitchen trade.