Poultry
Skinless
Skinless pigeon breast is the leanest form—mild and diet-friendly but unforgiving on high heat. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. Brine, oil well, and pull early. Slice thin across the grain. Needs sauce or a fat baste more than skin-on pieces.
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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 21.8 g
- Saturated Fat 6.97 g
- Trans Fat 0.1 g
- Monounsaturated Fat 9.15 g
- Polyunsaturated Fat 5.67 g
- Cholesterol 123 mg
- Sodium 71 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19 g
- Water 57.2 g
- Energy 272 kcal
- Water 57.2 g
- Protein 19 g
- Fat 21.8 g
- Saturated Fat 6.97 g
- Monounsaturated Fat 9.15 g
- Polyunsaturated Fat 5.67 g
- Omega-3 1.98 g
- Trans Fat 0.1 g
- Vitamins 39.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.93 mg
- Vitamin B5 — Pantothenic Acid 1.11 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 µg
- Minerals 314 mg
- Major Minerals 313 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 123 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: 8.93 · vitamin-b5-pantothenic-acid: 1.11 · 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 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Chefs seared pigeon breasts pink with confit legs as a modern classic; skinless of pigeon took a named place in that kitchen trade.
Medieval European cities raised pigeons for pies and spit roasts. Cooks treated skinless of pigeon as a cut with its own timing and sides.
As pigeon cookery specialised, skinless was portioned and sold ready for the pan. Chefs seared pigeon breasts pink with confit legs as a modern classic.