Poultry
Supreme
Pigeon supreme is a neat breast portion, often with a cleaned wing-bone stub for elegant plating. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. Pan-roast skin-side down first if skin-on, finish gently, rest. Light jus keeps the meat central. Serve breast pink; cook legs longer or confit—do not grey the breast.
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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 9.73 g
- Saturated Fat 3.1 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.8 g
- Polyunsaturated Fat 1.98 g
- Cholesterol 89.7 mg
- Sodium 69.9 mg
- Salt 0.15 g
- Total Carbohydrate 1.04 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 22.5 g
- Water 68.2 g
- Energy 177 kcal
- Water 68.2 g
- Carbohydrates 1.04 g
- Sugars 0.52 g
- Protein 22.5 g
- Fat 9.73 g
- Saturated Fat 3.1 g
- Monounsaturated Fat 3.8 g
- Polyunsaturated Fat 1.98 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 35.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.45 mg
- Vitamin B5 — Pantothenic Acid 0.92 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.4 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 381 mg
- Major Minerals 380 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 89.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.45 · vitamin-b5-pantothenic-acid: 0.92 · vitamin-b6: 0.46 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.4 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·
Minerals
Supreme of Pigeon: composition reflects this culinary part relative to the whole ingredient.
History
British wood pigeon remained a thrifty game bird for pies and pot-roasts. Cooks treated supreme of pigeon as a cut with its own timing and sides.
As pigeon cookery specialised, supreme was portioned and sold ready for the pan. British wood pigeon remained a thrifty game bird for pies and pot-roasts.
French cuisine elevated pigeon and squab as fine dark-fowl courses; supreme of pigeon took a named place in that kitchen trade.