Poultry
Skin On
Skin-on quail breast bastes itself as fat renders; the skin should finish crisp while the meat stays just done. It is delicate mild-game in a tiny bird—usually one or two per person. Start skin-side down in a moderately hot pan, finish in the oven if thick, rest. Dry the skin well first. Use hot-fast roast or grill; legs lag breast so spatchcock or dual timing helps.
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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 21.1 g
- Saturated Fat 6.76 g
- Trans Fat 0.1 g
- Monounsaturated Fat 8.87 g
- Polyunsaturated Fat 5.49 g
- Cholesterol 127 mg
- Sodium 67 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19 g
- Water 57.9 g
- Energy 266 kcal
- Water 57.9 g
- Protein 19 g
- Fat 21.1 g
- Saturated Fat 6.76 g
- Monounsaturated Fat 8.87 g
- Polyunsaturated Fat 5.49 g
- Omega-3 1.92 g
- Trans Fat 0.1 g
- Vitamins 36.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.63 mg
- Vitamin B5 — Pantothenic Acid 0.94 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.5 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 378 mg
- Major Minerals 377 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 127 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: 7.63 · vitamin-b5-pantothenic-acid: 0.94 · vitamin-b6: 0.47 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
European court cookery roasted and spitted tiny quail for elaborate service; skin on of quail took a named place in that kitchen trade.
European court cookery roasted and spitted tiny quail for elaborate service. Cooks treated skin on of quail as a cut with its own timing and sides.
As quail cookery specialised, skin on was portioned and sold ready for the pan. European court cookery roasted and spitted tiny quail for elaborate service.