Poultry
Skinless
Skinless quail breast is the leanest form—mild and diet-friendly but unforgiving on high heat. It is delicate mild-game in a tiny bird—usually one or two per person. Brine, oil well, and pull early. Slice thin across the grain. Needs sauce or a fat baste more than skin-on pieces.
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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 24.9 g
- Saturated Fat 8.19 g
- Trans Fat 0.1 g
- Monounsaturated Fat 11 g
- Polyunsaturated Fat 5.7 g
- Cholesterol 119 mg
- Sodium 70.1 mg
- Salt 0.16 g
- Total Carbohydrate 0.92 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 14.8 g
- Water 57.8 g
- Energy 286 kcal
- Water 57.8 g
- Carbohydrates 0.92 g
- Sugars 0.47 g
- Protein 14.8 g
- Fat 24.9 g
- Saturated Fat 8.19 g
- Monounsaturated Fat 11 g
- Polyunsaturated Fat 5.7 g
- Omega-3 2 g
- Trans Fat 0.1 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.16 mg
- Vitamin B5 — Pantothenic Acid 0.89 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 0.8 µg
- Minerals 366 mg
- Major Minerals 364 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 119 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.16 · vitamin-b5-pantothenic-acid: 0.89 · vitamin-b6: 0.44 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.1 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Retail packs of oven-ready quail brought the bird into home dinner parties; skinless of quail took a named place in that kitchen trade.
European court cookery roasted and spitted tiny quail for elaborate service. Cooks treated skinless of quail as a cut with its own timing and sides.
As quail cookery specialised, skinless was portioned and sold ready for the pan. Retail packs of oven-ready quail brought the bird into home dinner parties.