Photo: Lars Blankers
Roasted pigeon, pommes mousseline, pancetta with peas and quince jelly
15 ingredients
30 min + 1 hr
Serves 4
openrecipes
A bit of sharp quince jelly is the finishing touch on this rich and tasty game and potato dish.
Estimated Nutrition (whole recipe, rough)
736
Calories
29g
Protein
46g
Fat
54g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
| Quince | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450g/1lb Rooster potatoes
- 50g/2oz butter
- 100ml/3½fl oz double cream
- salt and freshly ground white pepper
- 4 oven-ready pigeon
- 225g/8oz duck fat
- 1 garlic
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 200g/7oz peas
- 200g/7oz pancetta
- 300ml/10½fl oz game stock
- 3 Baby Gem lettuce
- small bunch fresh chervil
- jelly quince
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes