Poultry
Liver
Quail liver is soft and iron-rich—quick pan work or pâté. Young farmed birds are milder than long-lived wild ones. It is delicate mild-game in a tiny bird—usually one or two per person. Sear fast; overcooking chalks the texture. Pair with onions, brandy or sweet fruit from the grapes, polenta, pomegranate, thyme, bacon and bitter greens family. Use only impeccably fresh livers.
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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 7.08 g
- Saturated Fat 2.85 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.8 g
- Polyunsaturated Fat 1.98 g
- Cholesterol 359 mg
- Sodium 68.9 mg
- Salt 0.15 g
- Total Carbohydrate 1.04 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 24.7 g
- Water 65.3 g
- Energy 187 kcal
- Water 65.3 g
- Carbohydrates 1.04 g
- Sugars 0.5 g
- Protein 24.7 g
- Fat 7.08 g
- Saturated Fat 2.85 g
- Monounsaturated Fat 3.8 g
- Polyunsaturated Fat 1.98 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 5305 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 3.06 mg
- Vitamin B3 — Niacin 8.07 mg
- Vitamin B5 — Pantothenic Acid 6.99 mg
- Vitamin B6 0.49 mg
- Vitamin B7 — Biotin 39.2 µg
- Vitamin B9 — Folate 242 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 0.9 µg
- Minerals 429 mg
- Major Minerals 421 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.15 g
- Cholesterol 359 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 3.06 · vitamin-b3-niacin: 8.07 · vitamin-b5-pantothenic-acid: 6.99 · vitamin-b6: 0.49 · vitamin-b7-biotin: 39.2 · vitamin-b9-folate: 242.4 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 0.9 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
European court cookery roasted and spitted tiny quail for elaborate service; liver of quail took a named place in that kitchen trade.
Nouvelle cuisine plated single whole quail as refined individual courses. Cooks treated liver of quail as a cut with its own timing and sides.
As quail cookery specialised, liver was portioned and sold ready for the pan. Near Eastern and Mediterranean tables ate wild quail as migratory feast food.