Poultry
Crown
Partridge crown is the bird without legs—breasts left on the carcass as a formal white-meat roast that carves into tidy slices. Small lean game bird, delicately gamey and milder than pheasant when young. Butter under the skin, roast carefully, rest well. Cook legs by a longer separate method. Ideal when guests want lean meat without dark joints.
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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 9.4 g
- Saturated Fat 3 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.82 g
- Polyunsaturated Fat 2.07 g
- Cholesterol 92.4 mg
- Sodium 68.2 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 66.7 g
- Energy 188 kcal
- Water 66.7 g
- Carbohydrates 0.98 g
- Sugars 0.51 g
- Protein 21.2 g
- Fat 9.4 g
- Saturated Fat 3 g
- Monounsaturated Fat 3.82 g
- Polyunsaturated Fat 2.07 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 35.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.51 mg
- Vitamin B5 — Pantothenic Acid 0.93 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.4 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 420 mg
- Major Minerals 418 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 92.4 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: 7.51 · vitamin-b5-pantothenic-acid: 0.93 · vitamin-b6: 0.46 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.4 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·
Minerals
Crown of Partridge: composition reflects this culinary part relative to the whole ingredient.
History
British grey and French red-legged partridge entered distinct culinary notes. Cooks treated crown of partridge as a cut with its own timing and sides.
As partridge cookery specialised, crown was portioned and sold ready for the pan. British grey and French red-legged partridge entered distinct culinary notes.
European manors roasted partridge as refined small game; crown of partridge took a named place in that kitchen trade.