Duck Leg

Name: Duck leg — the thigh and drumstick of the duck, a dark, rich, fatty cut with crisp skin when roasted. It is cooked slowly, and is the cut used for confit and for braises, and is cheaper than the breast.

Description

Duck legs are tougher than the breast, with more connective tissue, and are best cooked low and slow, either braised in wine or stock, roasted at a low temperature until the fat renders and the skin crisps, or cooked confit-style in fat. They are popular in French, Chinese and Vietnamese cooking, where they are roasted, braised with spices, or served in noodle soups.

Duck legs are sold fresh, frozen, or pre-cooked, in vacuum packs. They are inexpensive for a fine meal, and a typical leg serves one person.

Main nutrition value

Duck is a good source of protein, iron, selenium, niacin and B vitamins, but is considerably fattier than chicken or turkey, because of the thick layer of skin and fat. Duck leg meat is darker and richer in iron than chicken thigh, but a fatty cut.

How best to be consumed

Duck legs are slow roasted or braised, until very tender.

1. Prick the skin, season generously, and roast at 160 to 170°C for about 2 hours, then at 200°C for 10 to 15 minutes to crisp the skin.
2. Braise in wine, stock, orange or spices, covered, until the meat falls from the bone.
3. Drain and keep the fat, to roast potatoes and vegetables.
4. Cook to at least 74°C, and in practice until tender, at about 90°C.
5. Serve with lentils, red cabbage, potatoes or a salad.

Overconsumption could cause…

Duck leg is rich, and healthy in moderation.

1. High saturated fat and calories from the thick layer of duck skin and fat, which can be removed or drained off.
2. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
3. Food poisoning from Salmonella and Campylobacter, which are common on raw poultry, so cook it to 74°C, avoid washing raw poultry (which spreads bacteria), and keep it away from ready-to-eat food.
4. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.
5. High salt (sodium), which can raise blood pressure over time, particularly in cured, canned and processed products. This applies to seasoned and cured legs.

GroupsTurkey and DuckPoultry and game birdsFresh

Related foodsDuck BreastDuck ConfitGooseQuailTurkey BreastTurkey Mince / Ground Turkey

Wikipedia — Duck as food, used for origin, naming and history: https://en.wikipedia.org/wiki/Duck_as_food