Poultry
Breast
Pigeon breast is the large pectoral—lean, fast-cooking and the cut most likely to dry. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. Bone-in skin-on stays juicier than a thin skinless fillet. Brine or baste, cook to just done, rest, and slice across the grain. Sauce, fat or careful timing matters more than for dark meat. Serve breast pink; cook legs longer or confit—do not grey the breast. Excellent with lentils, beetroot, berry sauces, ras el hanout, peas and red wine.
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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 5.2 g
- Saturated Fat 1.69 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.4 g
- Polyunsaturated Fat 1.11 g
- Cholesterol 87.8 mg
- Sodium 67.4 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 26.6 g
- Water 66.9 g
- Energy 157 kcal
- Water 66.9 g
- Carbohydrates 1.02 g
- Sugars 0.52 g
- Protein 26.6 g
- Fat 5.2 g
- Saturated Fat 1.69 g
- Monounsaturated Fat 2.4 g
- Polyunsaturated Fat 1.11 g
- Omega-3 0.11 g
- Trans Fat 0.1 g
- Vitamins 36.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.79 mg
- Vitamin B5 — Pantothenic Acid 0.84 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.1 µg
- Minerals 417 mg
- Major Minerals 415 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 87.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.79 · vitamin-b5-pantothenic-acid: 0.84 · vitamin-b6: 0.41 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.1 ·
Minerals
Breast muscle is lean white meat when skinless.
History
Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures; breast of pigeon took a named place in that kitchen trade.
Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures. Cooks treated breast of pigeon as a cut with its own timing and sides.
As pigeon cookery specialised, breast was portioned and sold ready for the pan. Chefs seared pigeon breasts pink with confit legs as a modern classic.