Photo: Sorin Gheorghita
Roasted breast and confit leg of spiced Anjou squab
27 ingredients
2 hr
Serves 4
openrecipes
This recipe requires skill and effort, but the results are well worth it.
Estimated Nutrition (whole recipe, rough)
846
Calories
53g
Protein
58g
Fat
30g
Carbs
Counts 16 of 20 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Squab | not in our table | 0 |
| Nut | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | 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
- 4 x 450g/1lb Anjou squab pigeons
- 4 tbsp ground nut
- 50g/2oz butter
- 2 garlic
- 8 black pepper
- ½ tsp thyme
- 4 plump juniper berries
- 1 fresh bay leaf
- 1 tbsp coarse sea salt
- pinch caster sugar
- 300g/11fl oz duck fat
- ¼ cinnamon
- 1 tbsp coriander seeds
- 1 tbsp cloves
- 2 tbsp black pepper
- 1 tbsp quatre épices
- 1 tbsp coarse sea salt
- 1 small carrot
- 1 shallot
- 1 celery
- 1 fresh thyme
- 110ml/4fl oz port
- 150ml/5fl oz chicken stock
- 150g/5oz kale
- 150g/5oz small ceps
- 2 tbsp groundnut oil
- 50g/2oz butter
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