Poultry
Skin
Pigeon skin crisps under dry heat and bastes meat as it renders. Dry thoroughly before roasting or frying—surface moisture is the enemy of crackle. Salt ahead to dry, finish hot. Soft skin means the surface never dried enough. Rendered fat is a useful cooking medium in French, Middle Eastern, British pie and North African tagine cookery.
Track this ingredient
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 32 g
- Saturated Fat 8.96 g
- Trans Fat 0.1 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
- Cholesterol 126 mg
- Sodium 72.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 45 g
- Energy 360 kcal
- Water 45 g
- Protein 18 g
- Fat 32 g
- Saturated Fat 8.96 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
- Omega-3 0.69 g
- Trans Fat 0.1 g
- Vitamins 36.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.75 mg
- Vitamin B5 — Pantothenic Acid 0.96 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 0.9 µg
- Minerals 302 mg
- Major Minerals 300 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 126 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 7.75 · vitamin-b5-pantothenic-acid: 0.96 · vitamin-b6: 0.47 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.6 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
As pigeon cookery specialised, skin was portioned and sold ready for the pan. French cuisine elevated pigeon and squab as fine dark-fowl courses.
French cuisine elevated pigeon and squab as fine dark-fowl courses; skin of pigeon took a named place in that kitchen trade.
Medieval European cities raised pigeons for pies and spit roasts. Cooks treated skin of pigeon as a cut with its own timing and sides.