Poultry
Drumette
Goose drumette is the meatiest first wing segment—snack-sized, ideal for frying, glazing or braising then crisping. Cook until meat pulls from bone; toss in sauce after cooking. Season boldly—wings want assertive spice or glaze.
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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 9.77 g
- Saturated Fat 3.11 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.16 g
- Polyunsaturated Fat 1.92 g
- Cholesterol 87 mg
- Sodium 71.2 mg
- Salt 0.14 g
- Total Carbohydrate 1.01 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 21.6 g
- Water 65.1 g
- Energy 181 kcal
- Water 65.1 g
- Carbohydrates 1.01 g
- Sugars 0.51 g
- Protein 21.6 g
- Fat 9.77 g
- Saturated Fat 3.11 g
- Monounsaturated Fat 4.16 g
- Polyunsaturated Fat 1.92 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.69 mg
- Vitamin B5 — Pantothenic Acid 1.08 mg
- Vitamin B6 0.53 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
- Minerals 405 mg
- Major Minerals 403 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 87 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.69 · vitamin-b5-pantothenic-acid: 1.08 · vitamin-b6: 0.53 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Drumette of Goose: composition reflects this culinary part relative to the whole ingredient.
History
Artisan butchers sold goose fat, confit legs and portioned breasts separately; drumette of goose took a named place in that kitchen trade.
Medieval Michaelmas goose traditions fixed the bird as an autumn roast. Cooks treated drumette of goose as a cut with its own timing and sides.
As goose cookery specialised, drumette was portioned and sold ready for the pan. Artisan butchers sold goose fat, confit legs and portioned breasts separately.