Poultry
Supreme
Quail supreme is a neat breast portion, often with a cleaned wing-bone stub for elegant plating. It is delicate mild-game in a tiny bird—usually one or two per person. Pan-roast skin-side down first if skin-on, finish gently, rest. Light jus keeps the meat central. Use hot-fast roast or grill; legs lag breast so spatchcock or dual timing helps.
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 10.5 g
- Saturated Fat 2.96 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.12 g
- Polyunsaturated Fat 1.98 g
- Cholesterol 88.4 mg
- Sodium 66.2 mg
- Salt 0.15 g
- Total Carbohydrate 1.06 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 62.1 g
- Energy 178 kcal
- Water 62.1 g
- Carbohydrates 1.06 g
- Sugars 0.47 g
- Protein 23.3 g
- Fat 10.5 g
- Saturated Fat 2.96 g
- Monounsaturated Fat 4.12 g
- Polyunsaturated Fat 1.98 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 37 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.86 mg
- Vitamin B5 — Pantothenic Acid 0.85 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 7.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.1 µg
- Minerals 296 mg
- Major Minerals 294 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 88.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.86 · vitamin-b5-pantothenic-acid: 0.85 · vitamin-b6: 0.42 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 7.1 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.1 ·
Minerals
Supreme of Quail: composition reflects this culinary part relative to the whole ingredient.
History
Nouvelle cuisine plated single whole quail as refined individual courses. Cooks treated supreme of quail as a cut with its own timing and sides.
As quail cookery specialised, supreme was portioned and sold ready for the pan. Nouvelle cuisine plated single whole quail as refined individual courses.
Farmed quail made consistent restaurant portions available year-round; supreme of quail took a named place in that kitchen trade.