Poultry
Drumstick
Partridge drumstick is lower-leg dark meat on the bone—casual portions for roasting, braising and glazing. Cook until tender at the bone; marinades cling well. Expect more flavour than breast. Finish hot for sticky skin 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 10.3 g
- Saturated Fat 2.9 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.07 g
- Polyunsaturated Fat 2.11 g
- Cholesterol 85 mg
- Sodium 66.9 mg
- Salt 0.16 g
- Total Carbohydrate 0.99 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 64.7 g
- Energy 191 kcal
- Water 64.7 g
- Carbohydrates 0.99 g
- Sugars 0.49 g
- Protein 21.1 g
- Fat 10.3 g
- Saturated Fat 2.9 g
- Monounsaturated Fat 4.07 g
- Polyunsaturated Fat 2.11 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 7.48 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 446 mg
- Major Minerals 445 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 85 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: 7.48 · 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
Drumstick of Partridge: composition reflects this culinary part relative to the whole ingredient.
History
Game books fixed roast partridge with classic autumn sides. Cooks treated drumstick of partridge as a cut with its own timing and sides.
As partridge cookery specialised, drumstick 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; drumstick of partridge took a named place in that kitchen trade.