Poultry
Flat
Goose wing flat has two bones and a high skin ratio—crisps well when roasted or fried hard after tenderising. Dry well before high heat; separate bones when eating. Excellent bar snacks when sticky and lacquered.
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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 10.4 g
- Saturated Fat 2.94 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.17 g
- Polyunsaturated Fat 1.92 g
- Cholesterol 87.2 mg
- Sodium 69 mg
- Salt 0.14 g
- Total Carbohydrate 1.01 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 22 g
- Water 61.4 g
- Energy 170 kcal
- Water 61.4 g
- Carbohydrates 1.01 g
- Sugars 0.48 g
- Protein 22 g
- Fat 10.4 g
- Saturated Fat 2.94 g
- Monounsaturated Fat 4.17 g
- Polyunsaturated Fat 1.92 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 37.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.27 mg
- Vitamin B5 — Pantothenic Acid 1.02 mg
- Vitamin B6 0.51 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 6 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 397 mg
- Major Minerals 395 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 87.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.27 · vitamin-b5-pantothenic-acid: 1.02 · vitamin-b6: 0.51 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 6 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1 ·
Minerals
Flat of Goose: composition reflects this culinary part relative to the whole ingredient.
History
As goose cookery specialised, flat was portioned and sold ready for the pan. Ancient European and Asian households kept geese for feast meat and fat.
Ancient European and Asian households kept geese for feast meat and fat; flat of goose took a named place in that kitchen trade.
Artisan butchers sold goose fat, confit legs and portioned breasts separately. Cooks treated flat of goose as a cut with its own timing and sides.