Photo: Sorin Gheorghita
Rosemary-smoked pigeon with apricots and almonds
66 ingredients
Serves 4
openrecipes
This recipe makes the most of every part of the pigeon and is served in a smoked-filled cloche to enhance the smoky flavours and add a bit of drama to the dining experience.
Estimated Nutrition (whole recipe, rough)
1264
Calories
94g
Protein
73g
Fat
52g
Carbs
Counts 22 of 28 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Chicken Liver | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Almond | 1 almond (1.2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Squab | not in our table | 0 |
| Veal | not in our table | 0 |
| Brandy | not in our table | 0 |
| Liver | not in our table | 0 |
| Endive | not in our table | 0 |
| Wood | 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
- 100g/3½oz fresh almonds
- 3-4 tbsp olive oil
- 4 squab pigeons
- 300g/10½oz demerara sugar
- small bunch rosemary
- 50g/1¾oz unsalted butter
- wings (from above) pigeon
- 200g/7oz duck fat
- 2 sprigs thyme
- 1 garlic
- 2 chicken breasts
- 1 tsp salt
- 400ml/14fl oz double cream
- legs (from above) pigeon
- 1 large shallot
- 2 sprigs thyme
- 1 bay leaf
- 1 garlic
- 5-6 peppercorns
- 300ml/½ pint white wine
- 200ml/7fl oz pint brown chicken stock
- 100ml/3½fl oz veal stock
- 1 tsp chopped chives
- ½ orange
- 2 large spring green leaves
- 1 large shallot
- 1 garlic
- 2 sprigs thyme
- 100ml/3½fl oz red wine
- 100ml/3½fl oz port
- 100ml/3½fl oz brandy
- 250g/9oz pigeon livers, at room temperature (use chicken livers
- 10g/¼oz pink salt
- 2 free-range eggs
- knob of unsalted butter
- 1 grelot onion
- 100ml/3½fl oz chicken stock
- 50g/1¾oz unsalted butter
- pinch salt
- 500g/1lb 2oz fresh apricots
- knob unsalted butter
- reserved pigeon
- 1-2 tbsp chicken stock
- , for frying olive oil
- unsalted butter
- 1 sprig thyme
- 1 garlic
- hearts, washed (from above) pigeon
- , for frying olive oil
- unsalted butter
- 1 sprig thyme
- 1 garlic
- 50g/1¾oz very small girolle mushrooms
- 1 small red endive, washed and trimmed
- salt
- pepper
- , to dress olive oil
- , for frying olive oil
- unsalted butter
- 1 sprig thyme
- 1 garlic
- 2 dried apricots
- ½ sprig rosemary
- 4 rosemary
- 200g/7oz dehydrated apricots
- handful wood chips
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