Poultry

Boneless

Boneless quail breast is fast retail meat—easy to slice and plate, quick to dry without care. It is delicate mild-game in a tiny bird—usually one or two per person. Pound to even thickness if needed, cook hot then gentle, sauce liberally. Pull before the centre turns chalky. Pairs with grapes, polenta, pomegranate, thyme, bacon and bitter greens.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPoachedPreparedRoastedSliced

Traits

BonelessMildPortionPrep ReadyQuick Cook

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 255

Amount per 100 g

Total Fat 13.9 g
Saturated Fat 5.56 g
Trans Fat 0.1 g
Monounsaturated Fat 5.56 g
Polyunsaturated Fat 2.8 g
Cholesterol 90.6 mg
Sodium 67.6 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 32.4 g
Water 48.7 g

Detailed nutrients

Energy 255 kcal
Water 48.7 g
Protein 32.4 g
Fat 13.9 g
- Saturated Fat 5.56 g
- Monounsaturated Fat 5.56 g
- Polyunsaturated Fat 2.8 g
  - Omega-3 0.34 g
- Trans Fat 0.1 g
Vitamins 39.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.17 mg
- Vitamin B5 — Pantothenic Acid 1.14 mg
- Vitamin B6 0.56 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
Minerals 477 mg
- Major Minerals 476 mg
  - Calcium 200 mg
  - Sodium 67.6 mg
  - Potassium 208 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 90.6 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: 9.17 · vitamin-b5-pantothenic-acid: 1.14 · vitamin-b6: 0.56 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·

Minerals

Sodium: 67.57 · Potassium: 208 · Calcium: 200 · Iron: 1.5 ·

Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.

History

1500

European court cookery roasted and spitted tiny quail for elaborate service. Cooks treated boneless of quail as a cut with its own timing and sides.

1850

As quail cookery specialised, boneless was portioned and sold ready for the pan. European court cookery roasted and spitted tiny quail for elaborate service.

1980

European court cookery roasted and spitted tiny quail for elaborate service; boneless of quail took a named place in that kitchen trade.