duck legs.

Duck legs are a good source of high-quality protein, essential B vitamins (like B12 and niacin), iron, and selenium. While they contain more fat than some other poultry cuts, much of it can be rendered during cooking, and the meat itself offers significant nutritional benefits for muscle health and energy.

Per 100g, duck legs contain approximately 17.5g of protein and 15.2g of fat. This makes them a rich source of protein, comparable to other meats, while also providing a good amount of healthy fats, especially if the skin is consumed.

Yes, plain duck legs are naturally gluten-free. As a whole, unprocessed meat, they do not contain any gluten. However, always check ingredients if purchasing pre-marinated or processed duck leg products, as marinades or coatings might contain gluten.

Yes, duck legs are very keto-friendly. They are naturally low in carbohydrates (0g per 100g) and provide a good balance of protein (17.5g per 100g) and fat (15.2g per 100g), making them suitable for a ketogenic diet.

Duck legs are often cooked slowly to render the fat and achieve tender meat with crispy skin. Popular methods include confit (slow-cooking in its own fat), roasting, or braising. Scoring the skin before cooking helps render the fat effectively.

Duck legs have a rich, savory flavor that is often described as being more robust and gamey than chicken, but less so than red meat. The dark meat is tender and moist, especially when properly cooked, with a distinct, slightly sweet undertone.

Fresh, raw duck legs can typically be stored in the refrigerator for 1-2 days. For longer storage, they should be frozen. Cooked duck legs can last 3-4 days in the refrigerator when properly stored in an airtight container.

Yes, duck leg skin is edible and highly prized for its rich flavor and crispy texture when properly rendered. While it is high in fat, many enjoy it as a delicacy. If you prefer to reduce fat intake, you can remove the skin before or after cooking.