Poultry Cut | Keto High Protein

Duck Leg

Anas platyrhynchos domestica Allergen-Free
Duck Leg

Sourcing & Taxonomy

  • Family Anatidae
  • Primary Cuisine French, Asian
  • Seasonality Year-Round
  • Source Duck

The Forktionary Angle

""

Definition

The lower portion of a duck's leg, including the thigh, highly prized for its rich, succulent meat and crispable skin, often cooked confit.

Sensory Profile

TasteRich, Gamey, Savory, Fatty
TextureTender, Succulent, Crispy skin
AromaFowl, Rich, Earthy
AcidityLow

Technical Metrics

Nutrition Facts

Per 85g
Calories200 kcal
Total Fat14 g
Saturated Fat4 g
Trans Fat0 g
Cholesterol80 mg
Protein18 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium10 mg
Iron2 mg
Potassium250 mg

Chef’s Secret

For perfectly crispy duck skin, score it deeply before cooking and render slowly over low heat to release excess fat. Finish with high heat for crackling.

Substitutions

Best Match

Chicken Thigh (Bone-in, Skin-on)

1:1

Similar fat content and dark meat texture, but milder flavor.

Pork Shoulder (Butt)

1:1

Excellent for slow-cooking and braising, rich flavor, different animal profile.

Goose Leg

1:1

Very similar rich, fatty profile, but less commonly available.

Lamb Shank

1:1

Rich, fall-off-the-bone meat when slow-cooked, different gamey notes.

Buying Guide

Look for plump, intact duck legs with healthy-looking skin. Store refrigerated and use within a few days or freeze.

Flavor Pairings

Orange cherry potato rosemary thyme garlic red wine earthy mushrooms leafy greens.