Poultry
Fat
Partridge fat is prized for barding, confit and roasting vegetables when clean and fresh-smelling. On goose it is abundant; on lean game birds it is scarce and precious. Render gently or lay strips over breast while roasting. Discard if off-odour. Save strained fat in a jar for potatoes and future confit.
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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 99 g
- Saturated Fat 34.7 g
- Trans Fat 0.1 g
- Monounsaturated Fat 39.6 g
- Polyunsaturated Fat 24.8 g
- Cholesterol 105 mg
- Sodium 68.8 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0.2 g
- Water 0.3 g
- Energy 892 kcal
- Water 0.3 g
- Protein 0.2 g
- Fat 99 g
- Saturated Fat 34.7 g
- Monounsaturated Fat 39.6 g
- Polyunsaturated Fat 24.8 g
- Omega-3 3.71 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 7.42 mg
- Vitamin B5 — Pantothenic Acid 0.92 mg
- Vitamin B6 0.45 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 424 mg
- Major Minerals 423 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 105 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: 7.42 · vitamin-b5-pantothenic-acid: 0.92 · vitamin-b6: 0.45 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.3 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·
Minerals
Rendered or depot fat is nearly pure lipid energy with negligible carbohydrate.
History
Game books fixed roast partridge with classic autumn sides. Cooks treated fat of partridge as a cut with its own timing and sides.
As partridge cookery specialised, fat was portioned and sold ready for the pan. Game books fixed roast partridge with classic autumn sides.
British grey and French red-legged partridge entered distinct culinary notes; fat of partridge took a named place in that kitchen trade.