Poultry

Supreme

Goose supreme is a tidy breast cut for fine service, sometimes with wing bone attached for classical plating. It is rich dark poultry with abundant subcutaneous fat and festive depth. Cook evenly, rest, and plate with a light jus. Restaurant favourite in Central European, Chinese and British festive cookery.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPoachedPreparedRoastedSliced

Traits

CleanEvenMildPortionPrep ReadyQuick CookSupreme

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 177

Amount per 100 g

Total Fat 9.83 g
Saturated Fat 3.13 g
Trans Fat 0.1 g
Monounsaturated Fat 3.84 g
Polyunsaturated Fat 2 g
Cholesterol 90.7 mg
Sodium 71.6 mg
Salt 0.15 g
Total Carbohydrate 1.05 g
Dietary Fibre 0 g
Total Sugars 0.5 g
Complex / starch 0 g
Protein 22.9 g
Water 66.5 g

Detailed nutrients

Energy 177 kcal
Water 66.5 g
Carbohydrates 1.05 g
- Sugars 0.5 g
Protein 22.9 g
Fat 9.83 g
- Saturated Fat 3.13 g
- Monounsaturated Fat 3.84 g
- Polyunsaturated Fat 2 g
  - Omega-3 0.2 g
- Trans Fat 0.1 g
Vitamins 35.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.32 mg
- Vitamin B5 — Pantothenic Acid 0.91 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.8 µg
Minerals 483 mg
- Major Minerals 482 mg
  - Calcium 65 mg
  - Sodium 71.6 mg
  - Potassium 345 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 90.7 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.32 · vitamin-b5-pantothenic-acid: 0.91 · vitamin-b6: 0.45 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.3 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.8 ·

Minerals

Sodium: 71.58 · Potassium: 345 · Calcium: 65 · Iron: 1.5 ·

Supreme of Goose: composition reflects this culinary part relative to the whole ingredient.

History

1200

Ancient European and Asian households kept geese for feast meat and fat. Cooks treated supreme of goose as a cut with its own timing and sides.

1900

As goose cookery specialised, supreme was portioned and sold ready for the pan. Ancient European and Asian households kept geese for feast meat and fat.

1950

Artisan butchers sold goose fat, confit legs and portioned breasts separately; supreme of goose took a named place in that kitchen trade.