Poultry
Skinless
Skinless partridge breast is the leanest form—mild and diet-friendly but unforgiving on high heat. Small lean game bird, delicately gamey and milder than pheasant when young. Brine, oil well, and pull early. Slice thin across the grain. Needs sauce or a fat baste more than skin-on pieces.
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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 25.7 g
- Saturated Fat 8.64 g
- Trans Fat 0.1 g
- Monounsaturated Fat 11.5 g
- Polyunsaturated Fat 5.53 g
- Cholesterol 126 mg
- Sodium 67.8 mg
- Salt 0.15 g
- Total Carbohydrate 0.89 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 13.9 g
- Water 57.8 g
- Energy 290 kcal
- Water 57.8 g
- Carbohydrates 0.89 g
- Sugars 0.49 g
- Protein 13.9 g
- Fat 25.7 g
- Saturated Fat 8.64 g
- Monounsaturated Fat 11.5 g
- Polyunsaturated Fat 5.53 g
- Omega-3 1.94 g
- Trans Fat 0.1 g
- Vitamins 35.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.44 mg
- Vitamin B5 — Pantothenic Acid 0.92 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.9 µg
- Minerals 427 mg
- Major Minerals 426 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 126 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.44 · vitamin-b5-pantothenic-acid: 0.92 · vitamin-b6: 0.46 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.3 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Portioned breasts and whole oven-ready birds reached supermarket game shelves; skinless of partridge took a named place in that kitchen trade.
British grey and French red-legged partridge entered distinct culinary notes. Cooks treated skinless of partridge as a cut with its own timing and sides.
As partridge cookery specialised, skinless was portioned and sold ready for the pan. Portioned breasts and whole oven-ready birds reached supermarket game shelves.