Photo: Joseph Gonzalez
Asparagus with crisp hen's egg, smoked duck and fresh truffle
44 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1738
Calories
84g
Protein
71g
Fat
188g
Carbs
Counts 20 of 22 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Truffle | 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
- 3 loaves white bread
- 15 cloves garlic
- 4 duck
- 600g/1lb 5oz duck fat
- 100g/4oz shallots
- 250ml/9fl oz white wine
- 70g/3oz fresh parsley
- 6 gelatine
- salt and freshly ground black pepper
- 20 slices smoked duck
- 100g/4oz plain flour
- 1 free-range egg
- , for frying olive oil
- 2 onions
- 2 cloves garlic
- 75g/3oz potatoes, peeled and sliced
- 350g/12oz Cambridgeshire asparagus
- 1 litre/2 pints white chicken stock
- 150ml/5fl oz double cream
- 75g/3oz unsalted butter
- 2 handfuls baby spinach
- , to taste salt
- , to taste lemon juice
- 400g/14oz asparagus
- 40g/1½oz unsalted butter
- 40g/1½oz double cream
- , to taste salt
- 25ml/1fl oz balsamic vinegar
- 125ml/5fl oz grape seed oil
- 50ml/2fl oz olive oil
- 12ml/½fl oz sherry vinegar
- 50ml/2fl oz white truffle oil
- , to taste salt
- , to taste lemon juice
- 25g/1oz black Périgord truffles
- 8 asparagus
- 1 smoked duck
- 3 tbsp white wine vinegar
- 4 free-range hens' eggs
- 4 large Maris Piper potatoes, peeled
- , for deep-frying vegetable oil
- fresh truffle
- 1 Japanese spaghetti
- commercial vacuum pack machine
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