Poultry
Drumette
Pigeon drumette is the meatiest first wing segment—snack-sized, ideal for frying, glazing or braising then crisping. Cook until meat pulls from bone; toss in sauce after cooking. Season boldly—wings want assertive spice or glaze.
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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 9.88 g
- Saturated Fat 3.15 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.95 g
- Polyunsaturated Fat 1.9 g
- Cholesterol 84.7 mg
- Sodium 70.5 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 62.8 g
- Energy 177 kcal
- Water 62.8 g
- Carbohydrates 1.02 g
- Sugars 0.48 g
- Protein 21.2 g
- Fat 9.88 g
- Saturated Fat 3.15 g
- Monounsaturated Fat 3.95 g
- Polyunsaturated Fat 1.9 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 37.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.09 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 0.9 µg
- Minerals 430 mg
- Major Minerals 429 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 84.7 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: 8.09 · vitamin-b5-pantothenic-acid: 1 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 0.9 ·
Minerals
Drumette of Pigeon: composition reflects this culinary part relative to the whole ingredient.
History
Chefs seared pigeon breasts pink with confit legs as a modern classic; drumette of pigeon took a named place in that kitchen trade.
Medieval European cities raised pigeons for pies and spit roasts. Cooks treated drumette of pigeon as a cut with its own timing and sides.
As pigeon cookery specialised, drumette was portioned and sold ready for the pan. Chefs seared pigeon breasts pink with confit legs as a modern classic.