Poultry
Boneless
Boneless partridge breast is fast retail meat—easy to slice and plate, quick to dry without care. Small lean game bird, delicately gamey and milder than pheasant when young. Pound to even thickness if needed, cook hot then gentle, sauce liberally. Pull before the centre turns chalky. Pairs with cabbage, bread sauce, grapes, bacon, cider and pears.
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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 14.3 g
- Saturated Fat 5.73 g
- Trans Fat 0.1 g
- Monounsaturated Fat 5.73 g
- Polyunsaturated Fat 2.87 g
- Cholesterol 86.9 mg
- Sodium 68.6 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.3 g
- Water 48.4 g
- Energy 258 kcal
- Water 48.4 g
- Protein 32.3 g
- Fat 14.3 g
- Saturated Fat 5.73 g
- Monounsaturated Fat 5.73 g
- Polyunsaturated Fat 2.87 g
- Omega-3 0.34 g
- Trans Fat 0.1 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.58 mg
- Vitamin B5 — Pantothenic Acid 1.06 mg
- Vitamin B6 0.53 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 618 mg
- Major Minerals 617 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 86.9 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: 8.58 · vitamin-b5-pantothenic-acid: 1.06 · vitamin-b6: 0.53 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.2 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
British grey and French red-legged partridge entered distinct culinary notes. Cooks treated boneless of partridge as a cut with its own timing and sides.
As partridge cookery specialised, boneless was portioned and sold ready for the pan. British grey and French red-legged partridge entered distinct culinary notes.
British grey and French red-legged partridge entered distinct culinary notes; boneless of partridge took a named place in that kitchen trade.