Photo: David Holifield
Vinegar-glazed pigeon breast on crisp potato cake with peas and spring onions
19 ingredients
1 hr + 1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
695
Calories
41g
Protein
29g
Fat
62g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
| Chervil | 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
- 6 crowns of pigeon
- salt and freshly ground black pepper
- 50g/2oz butter
- 1 tbsp vegetable oil
- pinch powdered mace
- 1 shallot
- 2 tbsp sherry vinegar
- 2 tbsp white wine vinegar
- 150ml/¼ pint chicken stock
- 25g/1oz butter
- salt and freshly ground black pepper
- 1 tbsp fresh flatleaf parsley
- 1 tbsp fresh chervil
- 450g/1lb potatoes, peeled, cut into cylinders, then finely sliced into discs
- 110g/4oz clarified butter
- salt and freshly ground black pepper
- 8 spring onions
- 50g/2oz butter
- 225g/8oz peas
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