Poultry
Thigh
Quail thigh is upper-leg dark meat—rich, forgiving, ideal for braises, confit and shredding into fillings. It is delicate mild-game in a tiny bird—usually one or two per person. Render skin, braise or grill to tenderness. More reliable for first-time game cooks than breast.
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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 13.6 g
- Saturated Fat 2.95 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.21 g
- Polyunsaturated Fat 2.03 g
- Cholesterol 90.5 mg
- Sodium 71.9 mg
- Salt 0.15 g
- Total Carbohydrate 0.96 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 23.1 g
- Water 62.2 g
- Energy 205 kcal
- Water 62.2 g
- Carbohydrates 0.96 g
- Sugars 0.47 g
- Protein 23.1 g
- Fat 13.6 g
- Saturated Fat 2.95 g
- Monounsaturated Fat 4.21 g
- Polyunsaturated Fat 2.03 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 39.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.07 mg
- Vitamin B5 — Pantothenic Acid 1.12 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 0.32 mg
- Vitamin K 1.1 µg
- Minerals 403 mg
- Major Minerals 402 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 90.5 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: 9.07 · vitamin-b5-pantothenic-acid: 1.12 · vitamin-b6: 0.56 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·
Minerals
Thigh dark meat holds more fat and myoglobin than breast.
History
Near Eastern and Mediterranean tables ate wild quail as migratory feast food. Cooks treated thigh of quail as a cut with its own timing and sides.
As quail cookery specialised, thigh was portioned and sold ready for the pan. Near Eastern and Mediterranean tables ate wild quail as migratory feast food.
Retail packs of oven-ready quail brought the bird into home dinner parties; thigh of quail took a named place in that kitchen trade.