Poultry
Flat
Pigeon wing flat has two bones and a high skin ratio—crisps well when roasted or fried hard after tenderising. Dry well before high heat; separate bones when eating. Excellent bar snacks when sticky and lacquered.
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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 9.85 g
- Saturated Fat 3.13 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.84 g
- Polyunsaturated Fat 2.08 g
- Cholesterol 93.1 mg
- Sodium 72.2 mg
- Salt 0.16 g
- Total Carbohydrate 0.99 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 22.3 g
- Water 61.6 g
- Energy 172 kcal
- Water 61.6 g
- Carbohydrates 0.99 g
- Sugars 0.53 g
- Protein 22.3 g
- Fat 9.85 g
- Saturated Fat 3.13 g
- Monounsaturated Fat 3.84 g
- Polyunsaturated Fat 2.08 g
- Omega-3 0.21 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 330 mg
- Major Minerals 328 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 93.1 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
Flat of Pigeon: composition reflects this culinary part relative to the whole ingredient.
History
As pigeon cookery specialised, flat was portioned and sold ready for the pan. Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures.
Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures; flat of pigeon took a named place in that kitchen trade.
Chefs seared pigeon breasts pink with confit legs as a modern classic. Cooks treated flat of pigeon as a cut with its own timing and sides.