Poultry
Supreme
Partridge supreme is a neat breast portion, often with a cleaned wing-bone stub for elegant plating. Small lean game bird, delicately gamey and milder than pheasant when young. Pan-roast skin-side down first if skin-on, finish gently, rest. Light jus keeps the meat central. Quick-roast young birds; braise older ones; do not overcook breast.
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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 10.2 g
- Saturated Fat 2.87 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.14 g
- Polyunsaturated Fat 1.91 g
- Cholesterol 86.6 mg
- Sodium 73.1 mg
- Salt 0.14 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 66.3 g
- Energy 182 kcal
- Water 66.3 g
- Carbohydrates 1 g
- Sugars 0.5 g
- Protein 21.2 g
- Fat 10.2 g
- Saturated Fat 2.87 g
- Monounsaturated Fat 4.14 g
- Polyunsaturated Fat 1.91 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 35.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.45 mg
- Vitamin B5 — Pantothenic Acid 0.92 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 415 mg
- Major Minerals 413 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 86.6 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: 7.45 · vitamin-b5-pantothenic-acid: 0.92 · 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
Supreme of Partridge: composition reflects this culinary part relative to the whole ingredient.
History
Farmed partridge extended season beyond wild bags. Cooks treated supreme of partridge as a cut with its own timing and sides.
As partridge cookery specialised, supreme was portioned and sold ready for the pan. Farmed partridge extended season beyond wild bags.
Game books fixed roast partridge with classic autumn sides; supreme of partridge took a named place in that kitchen trade.