Poultry

Whole Leg

Whole quail 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 182

Amount per 100 g

Total Fat 10.1 g
Saturated Fat 2.84 g
Trans Fat 0.1 g
Monounsaturated Fat 3.83 g
Polyunsaturated Fat 2.08 g
Cholesterol 92.7 mg
Sodium 74 mg
Salt 0.16 g
Total Carbohydrate 0.99 g
Dietary Fibre 0 g
Total Sugars 0.52 g
Complex / starch 0 g
Protein 23.1 g
Water 68.2 g

Detailed nutrients

Energy 182 kcal
Water 68.2 g
Carbohydrates 0.99 g
- Sugars 0.52 g
Protein 23.1 g
Fat 10.1 g
- Saturated Fat 2.84 g
- Monounsaturated Fat 3.83 g
- Polyunsaturated Fat 2.08 g
  - Omega-3 0.21 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 435 mg
- Major Minerals 434 mg
  - Calcium 65 mg
  - Sodium 74 mg
  - Potassium 295 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 92.7 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

Sodium: 73.98 · Potassium: 295 · Calcium: 65 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

3000 BCE

As quail cookery specialised, whole leg was portioned and sold ready for the pan. European court cookery roasted and spitted tiny quail for elaborate service.

1850

European court cookery roasted and spitted tiny quail for elaborate service; whole leg of quail took a named place in that kitchen trade.

1980

European court cookery roasted and spitted tiny quail for elaborate service. Cooks treated whole leg of quail as a cut with its own timing and sides.