Photo: Matheus Cenali
Squab pigeon roulade with pineapple and red pepper chutney and butternut squash purée
38 ingredients
2 hr + 2 hr
Serves 1
openrecipes
Estimated Nutrition (whole recipe, rough)
1186
Calories
59g
Protein
59g
Fat
116g
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Orange Juice | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Squab | not in our table | 0 |
| Passion Fruit | not in our table | 0 |
| Water | not in our table | 0 |
| Radicchio | not in our table | 0 |
| Liver | not in our table | 0 |
| Brioche | 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
- 1 squab pigeon
- 250ml/9fl oz duck fat
- 50ml/2fl oz olive oil
- 250g/9oz raw foie gras
- 1 Savoy cabbage
- salt and freshly ground ground black pepper
- 50ml/2fl oz olive oil
- ½ red onion
- 1 red pepper
- 2 tsp chopped fresh root ginger
- 1 garlic
- 1 small fresh chilli
- 200g/7oz fresh pineapple
- 100ml/3½fl oz fresh orange juice
- 50g/2oz caster sugar
- 25g/1oz dried currants
- ½ fresh butternut squash
- 1 passion fruit
- 50g/2oz unsalted butter
- 50ml/2fl oz water
- salt and freshly ground white pepper
- 1 tbsp olive oil
- bones (reserved from the squab) pigeon
- 70g/2½oz carrots
- 70g/2½oz leeks
- 70g/2½oz onions
- 70g/2½oz celery
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 500ml/17½fl oz pigeon stock or chicken stock
- 60g/2¼oz sugar
- 1 tbsp unsalted butter
- salt and freshly ground black pepper
- 50g/2oz fresh curly parsley
- ¼ fresh radicchio
- 1 tbsp olive oil
- squab liver and kidneys
- 1 slice brioche
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