Poultry
Fat
Quail fat is prized for barding, confit and roasting vegetables when clean and fresh-smelling. On goose it is abundant; on lean game birds it is scarce and precious. Render gently or lay strips over breast while roasting. Discard if off-odour. Save strained fat in a jar for potatoes and future confit.
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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 99 g
- Saturated Fat 34.7 g
- Trans Fat 0.1 g
- Monounsaturated Fat 39.6 g
- Polyunsaturated Fat 24.8 g
- Cholesterol 112 mg
- Sodium 73.4 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0.2 g
- Water 0.3 g
- Energy 892 kcal
- Water 0.3 g
- Protein 0.2 g
- Fat 99 g
- Saturated Fat 34.7 g
- Monounsaturated Fat 39.6 g
- Polyunsaturated Fat 24.8 g
- Omega-3 3.71 g
- Trans Fat 0.1 g
- Vitamins 40.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 9.27 mg
- Vitamin B5 — Pantothenic Acid 1.15 mg
- Vitamin B6 0.57 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.7 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 335 mg
- Major Minerals 333 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 112 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 9.27 · vitamin-b5-pantothenic-acid: 1.15 · vitamin-b6: 0.57 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Rendered or depot fat is nearly pure lipid energy with negligible carbohydrate.
History
Farmed quail made consistent restaurant portions available year-round. Cooks treated fat of quail as a cut with its own timing and sides.
As quail cookery specialised, fat was portioned and sold ready for the pan. Farmed quail made consistent restaurant portions available year-round.
European court cookery roasted and spitted tiny quail for elaborate service; fat of quail took a named place in that kitchen trade.