Poultry
Supreme
Guinea Fowl supreme is a neat breast portion, often with a cleaned wing-bone stub for elegant plating. Lean poultry sits between chicken and pheasant—slightly gamey with darkish white meat. Pan-roast skin-side down first if skin-on, finish gently, rest. Light jus keeps the meat central. Bard or baste; legs need longer than breast; pot-roast is excellent.
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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 2.95 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.07 g
- Polyunsaturated Fat 1.96 g
- Cholesterol 87.3 mg
- Sodium 74 mg
- Salt 0.15 g
- Total Carbohydrate 1.05 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 67.7 g
- Energy 170 kcal
- Water 67.7 g
- Carbohydrates 1.05 g
- Sugars 0.53 g
- Protein 22.1 g
- Fat 10.4 g
- Saturated Fat 2.95 g
- Monounsaturated Fat 4.07 g
- Polyunsaturated Fat 1.96 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 35.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.18 mg
- Vitamin B5 — Pantothenic Acid 0.89 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 0.8 µg
- Minerals 350 mg
- Major Minerals 348 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 87.3 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: 7.18 · vitamin-b5-pantothenic-acid: 0.89 · vitamin-b6: 0.44 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.2 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·
Minerals
Supreme of Guinea Fowl: composition reflects this culinary part relative to the whole ingredient.
History
European farms supplied restaurants with consistent guinea fowl. Cooks treated supreme of guinea fowl as a cut with its own timing and sides.
As guinea fowl cookery specialised, supreme was portioned and sold ready for the pan. European farms supplied restaurants with consistent guinea fowl.
French pintade cookery refined pot-roasts and cream sauces; supreme of guinea fowl took a named place in that kitchen trade.