Poultry
Neck
Goose neck is collagen-rich with scraps of meat—superb for stock, gravy and slow braises rather than quick grilling. Simmer gently until meat loosens; strain liquor for sauce. In goose cookery the neck is sometimes stuffed as a traditional speciality.
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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 9.91 g
- Saturated Fat 3.16 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.14 g
- Polyunsaturated Fat 1.9 g
- Cholesterol 86.5 mg
- Sodium 73.2 mg
- Salt 0.14 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 22.2 g
- Water 65.3 g
- Energy 178 kcal
- Water 65.3 g
- Carbohydrates 1 g
- Sugars 0.49 g
- Protein 22.2 g
- Fat 9.91 g
- Saturated Fat 3.16 g
- Monounsaturated Fat 4.14 g
- Polyunsaturated Fat 1.9 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 36 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.56 mg
- Vitamin B5 — Pantothenic Acid 0.94 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 0.9 µg
- Minerals 309 mg
- Major Minerals 307 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 86.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.56 · vitamin-b5-pantothenic-acid: 0.94 · vitamin-b6: 0.46 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.4 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Neck of Goose: composition reflects this culinary part relative to the whole ingredient.
History
As goose cookery specialised, neck was portioned and sold ready for the pan. Medieval Michaelmas goose traditions fixed the bird as an autumn roast.
Medieval Michaelmas goose traditions fixed the bird as an autumn roast; neck of goose took a named place in that kitchen trade.
Medieval Michaelmas goose traditions fixed the bird as an autumn roast. Cooks treated neck of goose as a cut with its own timing and sides.