Slow-braised duck legs
Slow-braised duck legs are a rich, savory dish where duck legs are gently cooked for hours in a flavorful liquid, often with aromatics like onions, garlic, and herbs. This classic French technique, known as 'confit' or braising, results in incredibly tender, fall-off-the-bone meat. It's a staple in rustic European cuisine, particularly in regions like Gascony in France.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with virtually no carbohydrates. It's an excellent source of iron, zinc, and B vitamins, particularly B12. A typical serving of two braised duck legs with some sauce contains approximately 500-600 calories.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 42 g |
| Carbs | 2 g |
| Fat | 40 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 6.2 mg |
| Vitamin B12 | 1.8 mcg |
| Niacin (B3) | 12 mg |
| Phosphorus | 320 mg |
| Selenium | 38 mcg |
| Potassium | 380 mg |
| Vitamin B6 | 0.8 mg |
Per 2 duck legs (approximately 300 g) with braising liquid · estimated, varies by recipe
💡 What's interesting
The slow-cooking method in its own fat (or a braising liquid) is a historic preservation technique. Nutritionally, while high in fat, duck fat is rich in monounsaturated fats, similar to olive oil, and contains antioxidants.
