Poultry
Crown
Goose crown is the bird without legs—breasts left on the carcass as a formal white-meat roast that carves into tidy slices. It is rich dark poultry with abundant subcutaneous fat and festive depth. Butter under the skin, roast carefully, rest well. Cook legs by a longer separate method. Ideal when guests want lean meat without dark joints.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.82 g
- Saturated Fat 3.12 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.94 g
- Polyunsaturated Fat 1.89 g
- Cholesterol 95.3 mg
- Sodium 70.4 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 21.3 g
- Water 61.2 g
- Energy 170 kcal
- Water 61.2 g
- Carbohydrates 1.02 g
- Sugars 0.52 g
- Protein 21.3 g
- Fat 9.82 g
- Saturated Fat 3.12 g
- Monounsaturated Fat 3.94 g
- Polyunsaturated Fat 1.89 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 37.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.18 mg
- Vitamin B5 — Pantothenic Acid 1.01 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1 µg
- Minerals 310 mg
- Major Minerals 308 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 95.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 8.18 · vitamin-b5-pantothenic-acid: 1.01 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1 ·
Minerals
Crown of Goose: composition reflects this culinary part relative to the whole ingredient.
History
Medieval Michaelmas goose traditions fixed the bird as an autumn roast. Cooks treated crown of goose as a cut with its own timing and sides.
As goose cookery specialised, crown was portioned and sold ready for the pan. Medieval Michaelmas goose traditions fixed the bird as an autumn roast.
Ancient European and Asian households kept geese for feast meat and fat; crown of goose took a named place in that kitchen trade.