Poultry
Skin On
Skin-on pheasant breast bastes itself as fat renders; the skin should finish crisp while the meat stays just done. The meat is lean pale game with mild woodland notes when young and denser flavour when older. Start skin-side down in a moderately hot pan, finish in the oven if thick, rest. Dry the skin well first. It dries if roasted like fatty chicken—bard, baste, or braise older birds.
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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 21.5 g
- Saturated Fat 6.89 g
- Trans Fat 0.1 g
- Monounsaturated Fat 9.05 g
- Polyunsaturated Fat 5.6 g
- Cholesterol 119 mg
- Sodium 73.3 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19 g
- Water 57.5 g
- Energy 270 kcal
- Water 57.5 g
- Protein 19 g
- Fat 21.5 g
- Saturated Fat 6.89 g
- Monounsaturated Fat 9.05 g
- Polyunsaturated Fat 5.6 g
- Omega-3 1.96 g
- Trans Fat 0.1 g
- Vitamins 38.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.76 mg
- Vitamin B5 — Pantothenic Acid 1.09 mg
- Vitamin B6 0.54 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
- Minerals 483 mg
- Major Minerals 481 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 119 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 8.76 · vitamin-b5-pantothenic-acid: 1.09 · vitamin-b6: 0.54 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
British shooting seasons fixed pheasant as a winter game centrepiece; skin on of pheasant took a named place in that kitchen trade.
British shooting seasons fixed pheasant as a winter game centrepiece. Cooks treated skin on of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, skin on was portioned and sold ready for the pan. British shooting seasons fixed pheasant as a winter game centrepiece.