Poultry
Breast
Partridge breast is the large pectoral—lean, fast-cooking and the cut most likely to dry. Small lean game bird, delicately gamey and milder than pheasant when young. Bone-in skin-on stays juicier than a thin skinless fillet. Brine or baste, cook to just done, rest, and slice across the grain. Sauce, fat or careful timing matters more than for dark meat. Quick-roast young birds; braise older ones; do not overcook breast. Excellent with cabbage, bread sauce, grapes, bacon, cider and pears.
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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 4.76 g
- Saturated Fat 1.62 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.07 g
- Polyunsaturated Fat 1.07 g
- Cholesterol 91.8 mg
- Sodium 70.1 mg
- Salt 0.15 g
- Total Carbohydrate 0.94 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 25.9 g
- Water 64.6 g
- Energy 150 kcal
- Water 64.6 g
- Carbohydrates 0.94 g
- Sugars 0.5 g
- Protein 25.9 g
- Fat 4.76 g
- Saturated Fat 1.62 g
- Monounsaturated Fat 2.07 g
- Polyunsaturated Fat 1.07 g
- Omega-3 0.11 g
- Trans Fat 0.1 g
- Vitamins 40.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 9.26 mg
- Vitamin B5 — Pantothenic Acid 1.15 mg
- Vitamin B6 0.57 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
- Minerals 436 mg
- Major Minerals 434 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 91.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 9.26 · vitamin-b5-pantothenic-acid: 1.15 · vitamin-b6: 0.57 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Breast muscle is lean white meat when skinless.
History
European manors roasted partridge as refined small game; breast of partridge took a named place in that kitchen trade.
European manors roasted partridge as refined small game. Cooks treated breast of partridge as a cut with its own timing and sides.
As partridge cookery specialised, breast was portioned and sold ready for the pan. Portioned breasts and whole oven-ready birds reached supermarket game shelves.