Goose leg

The goose leg quarter with thigh and drumstick on the bone, with dark fibrous meat of a rich taste, for long baking, braising and confit in its own fat.

Goose leg is the goose leg quarter with thigh and drumstick on the bone, with dark fibrous meat of a rich taste, thick skin and a noticeable layer of subcutaneous fat. It is long-baked and braised until tender, made into confit in its own fat, served with sauerkraut and braised cabbage, apples, potatoes and cranberry sauce, and the rendered fat is used for frying.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Goose leg, Raw: Calories 371.0 kcal, Proteins 15.9 grams, Fats 33.6 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories371.0 kcal

Proteins15.9 grams

Fats33.6 grams

Carbohydrates0.0 grams

Goose leg, Baked: Calories 305.0 kcal, Proteins 25.2 grams, Fats 21.9 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories305.0 kcal

Proteins25.2 grams

Fats21.9 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 63 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Goose liver pateFrench cuisine | Appetizers

Goose liver pâté is an exquisite dish of French cuisine, a symbol of gastronomic luxury. Its history dates back to medieval France, where the art of making pâtés was a privilege of noble houses. This delicate, velvety pâté has a rich, intense flavor that harmoniously combines creamy notes and the soft texture of goose liver. It pairs wonderfully with fresh bread, baguettes or toasts, and its refined taste makes it an excellent appetizer for festive tables. Goose meat, cream and butter add special depth and richness to the dish, turning it into a true delight for gourmets. Serve it chilled with fruit jam, wine or pickled vegetables to highlight the complexity of flavor nuances.

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Goose leg with millet porridgeRussian cuisine | Main courses

Goose leg with millet porridge is a dish that embodies Russian gastronomic traditions. It combines tender goose meat marinated in apple juice, aromatic millet porridge, and rich lingonberry sauce. The goose leg is roasted in its own fat, making it juicy and tender. The millet soaked in butter and chicken broth acquires a pleasant texture, while the sweet-sour taste of lingonberries adds brightness to the dish. Goose meat pâté wrapped in carrot slices harmoniously complements the composition. Serving with greens, cracklings, and fresh berries makes the dish not only tasty but also aesthetic. This culinary masterpiece is perfect for a festive dinner, allowing one to feel the spirit of traditional Russian cuisine and enjoy the depth of flavors.