Poultry
Liver
Pigeon liver is soft and iron-rich—quick pan work or pâté. Young farmed birds are milder than long-lived wild ones. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. Sear fast; overcooking chalks the texture. Pair with onions, brandy or sweet fruit from the lentils, beetroot, berry sauces, ras el hanout, peas and red wine family. Use only impeccably fresh livers.
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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 7.03 g
- Saturated Fat 2.23 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.16 g
- Polyunsaturated Fat 1.64 g
- Cholesterol 379 mg
- Sodium 71.7 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 24.1 g
- Water 66 g
- Energy 164 kcal
- Water 66 g
- Carbohydrates 0.98 g
- Sugars 0.52 g
- Protein 24.1 g
- Fat 7.03 g
- Saturated Fat 2.23 g
- Monounsaturated Fat 3.16 g
- Polyunsaturated Fat 1.64 g
- Omega-3 0.16 g
- Trans Fat 0.1 g
- Vitamins 5282 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 2.83 mg
- Vitamin B3 — Niacin 7.46 mg
- Vitamin B5 — Pantothenic Acid 6.46 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 36.2 µg
- Vitamin B9 — Folate 224 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 462 mg
- Major Minerals 454 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.16 g
- Cholesterol 379 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 2.83 · vitamin-b3-niacin: 7.46 · vitamin-b5-pantothenic-acid: 6.46 · vitamin-b6: 0.46 · vitamin-b7-biotin: 36.2 · vitamin-b9-folate: 223.5 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Medieval European cities raised pigeons for pies and spit roasts; liver of pigeon took a named place in that kitchen trade.
British wood pigeon remained a thrifty game bird for pies and pot-roasts. Cooks treated liver of pigeon as a cut with its own timing and sides.
As pigeon cookery specialised, liver was portioned and sold ready for the pan. Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures.