Poultry
Flat
Pheasant wing flat has two bones and a high skin ratio—crisps well when roasted or fried hard after tenderising. Dry well before high heat; separate bones when eating. Excellent bar snacks when sticky and lacquered.
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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 10.6 g
- Saturated Fat 3 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.92 g
- Polyunsaturated Fat 2.04 g
- Cholesterol 92.4 mg
- Sodium 73.8 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 22 g
- Water 66.7 g
- Energy 189 kcal
- Water 66.7 g
- Carbohydrates 0.95 g
- Sugars 0.52 g
- Protein 22 g
- Fat 10.6 g
- Saturated Fat 3 g
- Monounsaturated Fat 3.92 g
- Polyunsaturated Fat 2.04 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 39.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.01 mg
- Vitamin B5 — Pantothenic Acid 1.12 mg
- Vitamin B6 0.55 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.1 µg
- Minerals 373 mg
- Major Minerals 372 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 92.4 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: 9.01 · vitamin-b5-pantothenic-acid: 1.12 · vitamin-b6: 0.55 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.5 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·
Minerals
Flat of Pheasant: composition reflects this culinary part relative to the whole ingredient.
History
As pheasant cookery specialised, flat was portioned and sold ready for the pan. European estates managed pheasants as prestige table birds for roast and pie.
European estates managed pheasants as prestige table birds for roast and pie; flat of pheasant took a named place in that kitchen trade.
Butchers portioned pheasant breasts and crowns for weeknight game cooking. Cooks treated flat of pheasant as a cut with its own timing and sides.