Poultry
Flat
Quail wing flat has two bones and a high skin ratio—crisps well when roasted or fried hard after tenderising. Dry well before high heat; separate bones when eating. Excellent bar snacks when sticky and lacquered.
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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 9.45 g
- Saturated Fat 3.01 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.22 g
- Polyunsaturated Fat 1.95 g
- Cholesterol 88.3 mg
- Sodium 68.4 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 21 g
- Water 65.2 g
- Energy 170 kcal
- Water 65.2 g
- Carbohydrates 1.02 g
- Sugars 0.49 g
- Protein 21 g
- Fat 9.45 g
- Saturated Fat 3.01 g
- Monounsaturated Fat 4.22 g
- Polyunsaturated Fat 1.95 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 35.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.98 mg
- Vitamin B5 — Pantothenic Acid 0.86 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.2 µg
- Minerals 366 mg
- Major Minerals 364 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 88.3 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: 6.98 · vitamin-b5-pantothenic-acid: 0.86 · vitamin-b6: 0.43 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.2 ·
Minerals
Flat of Quail: composition reflects this culinary part relative to the whole ingredient.
History
As quail cookery specialised, flat was portioned and sold ready for the pan. Near Eastern and Mediterranean tables ate wild quail as migratory feast food.
Near Eastern and Mediterranean tables ate wild quail as migratory feast food; flat of quail took a named place in that kitchen trade.
Retail packs of oven-ready quail brought the bird into home dinner parties. Cooks treated flat of quail as a cut with its own timing and sides.