Poultry
Gizzard
Partridge gizzard is muscular and chewy until simmered tender—then excellent fried, stewed or in gravy. Clean well, braise until tender, crisp if desired. A classic thrift cut in British, French and Spanish game traditions.
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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 9.73 g
- Saturated Fat 3.1 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.98 g
- Polyunsaturated Fat 1.91 g
- Cholesterol 85.4 mg
- Sodium 70.5 mg
- Salt 0.15 g
- Total Carbohydrate 1.03 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 67.5 g
- Energy 183 kcal
- Water 67.5 g
- Carbohydrates 1.03 g
- Sugars 0.51 g
- Protein 22.4 g
- Fat 9.73 g
- Saturated Fat 3.1 g
- Monounsaturated Fat 3.98 g
- Polyunsaturated Fat 1.91 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.24 mg
- Vitamin B5 — Pantothenic Acid 0.89 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 0.8 µg
- Minerals 460 mg
- Major Minerals 458 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 85.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.24 · vitamin-b5-pantothenic-acid: 0.89 · vitamin-b6: 0.44 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.2 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·
Minerals
Gizzard of Partridge: composition reflects this culinary part relative to the whole ingredient.
History
As partridge cookery specialised, gizzard was portioned and sold ready for the pan. European manors roasted partridge as refined small game.
European manors roasted partridge as refined small game; gizzard of partridge took a named place in that kitchen trade.
European manors roasted partridge as refined small game. Cooks treated gizzard of partridge as a cut with its own timing and sides.