Photo: Nathan Dumlao
Pigeon with parsnip purée, cassis sauce and coffee foam
34 ingredients
1 hr + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1178
Calories
64g
Protein
71g
Fat
68g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Swiss Chard | not in our table | 0 |
| Coffee | 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
- 200ml/7fl oz red wine
- 50ml/2fl oz port
- 6 juniper berries
- 1 bay leaf
- 600ml/1 pint pigeon stock (replace with dark chicken stock
- splash of cassis
- 100g/3½oz butter
- 3 large parsnips
- 1 medium potato
- knob butter
- 3 tbsp olive oil
- 60ml/2fl oz chicken stock
- 120ml/4fl oz double cream
- salt and freshly ground black pepper
- 200g/7¼oz Swiss chard
- 2 tbsp duck fat
- salt and freshly ground black pepper
- 150ml/5fl oz chicken stock
- 150ml/5fl oz full-fat milk
- 1½ tsp lecithin (available from health food stores)
- 1½ tsp instant coffee
- 6 tbsp cream
- 150ml/5¼oz double cream
- stick cinnamon
- pinch salt
- 4 Maris Piper potatoes
- knob butter
- 2 tbsp olive oil
- fleur de sel
- freshly ground black pepper
- 8 pigeon
- salt and freshly ground black pepper
- knob butter
- 1 tbsp olive oil
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