Poultry
Leg
Quail leg is dark meat on the bone—richer and more forgiving than breast, ideal for braising, confit and slow roasting. It is delicate mild-game in a tiny bird—usually one or two per person. Cook until the joint yields; crisp skin at the end if wanted. Shred for pies, ragù or salads after long heat. Use hot-fast roast or grill; legs lag breast so spatchcock or dual timing helps. Classic partners include grapes, polenta, pomegranate, thyme, bacon and bitter greens.
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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 9.57 g
- Saturated Fat 3.05 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.96 g
- Polyunsaturated Fat 2.06 g
- Cholesterol 93.3 mg
- Sodium 66.7 mg
- Salt 0.15 g
- Total Carbohydrate 0.96 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 20.8 g
- Water 64.3 g
- Energy 170 kcal
- Water 64.3 g
- Carbohydrates 0.96 g
- Sugars 0.5 g
- Protein 20.8 g
- Fat 9.57 g
- Saturated Fat 3.05 g
- Monounsaturated Fat 3.96 g
- Polyunsaturated Fat 2.06 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 37.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.04 mg
- Vitamin B6 0.49 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.8 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 474 mg
- Major Minerals 473 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 93.3 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: 8.04 · vitamin-b5-pantothenic-acid: 1 · vitamin-b6: 0.49 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.8 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Leg of Quail: composition reflects this culinary part relative to the whole ingredient.
History
Nouvelle cuisine plated single whole quail as refined individual courses. Cooks treated leg of quail as a cut with its own timing and sides.
As quail cookery specialised, leg was portioned and sold ready for the pan. Near Eastern and Mediterranean tables ate wild quail as migratory feast food.
Farmed quail made consistent restaurant portions available year-round; leg of quail took a named place in that kitchen trade.