Poultry
Drumstick
Quail drumstick is lower-leg dark meat on the bone—casual portions for roasting, braising and glazing. Cook until tender at the bone; marinades cling well. Expect more flavour than breast. Finish hot for sticky skin with grapes, polenta, pomegranate, thyme, bacon and bitter greens.
Track this ingredient
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 9.44 g
- Saturated Fat 3.02 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.93 g
- Polyunsaturated Fat 2.04 g
- Cholesterol 92.6 mg
- Sodium 69.2 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 66.4 g
- Energy 171 kcal
- Water 66.4 g
- Carbohydrates 0.95 g
- Sugars 0.5 g
- Protein 22.4 g
- Fat 9.44 g
- Saturated Fat 3.02 g
- Monounsaturated Fat 3.93 g
- Polyunsaturated Fat 2.04 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 36.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.61 mg
- Vitamin B5 — Pantothenic Acid 0.94 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 1.8 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 301 mg
- Major Minerals 299 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 92.6 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: 7.61 · vitamin-b5-pantothenic-acid: 0.94 · vitamin-b6: 0.47 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Drumstick of Quail: composition reflects this culinary part relative to the whole ingredient.
History
Farmed quail made consistent restaurant portions available year-round. Cooks treated drumstick of quail as a cut with its own timing and sides.
As quail cookery specialised, drumstick 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; drumstick of quail took a named place in that kitchen trade.