Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
1406
Calories
104g
Protein
80g
Fat
66g
Carbs
Counts 18 of 22 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Chicken Liver | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Broad Bean | not in our table | 0 |
| Liver | not in our table | 0 |
| Brandy | not in our table | 0 |
| Water | 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 x 300g/11oz Goosnargh duck
- 20g/1oz salt
- ½ tsp freshly ground black pepper
- 1 tsp pink salt
- 4 x 225-275g/8-10 oz duck
- ½ tsp chopped fresh rosemary
- 1 tsp finely grated orange
- 100g/3½oz sea salt
- 25ml/1fl oz duck fat
- 3 duck
- , for drizzling olive oil
- 100ml/3½fl oz chicken stock
- 1 free-range egg white
- 100ml/3½fl oz milk
- 150ml/5fl oz whipping cream
- 75g/2½oz frozen peas
- 50g/2oz frozen broad beans
- 25g/1oz spinach
- 1 gelatine
- 1 free-range egg white
- salt and freshly ground black pepper
- 75g/2½oz chicken livers
- 75g/2½oz duck livers
- 1-2 tbsp olive oil
- 2 shallots
- ½ garlic
- 100ml/3½fl oz port
- 50ml/2fl oz Madeira
- 50ml/2fl oz brandy
- 100g/3½oz unsalted butter
- pinch fresh tarragon
- salt and freshly ground black pepper
- 20g/1oz pink salt
- pinch sugar
- 1 tbsp unsalted butter
- 100g/3½oz onion
- drop treacle
- salt and freshly ground black pepper
- 100ml/3½fl oz port
- skin (reserved from the duckduck
- , for deep-frying vegetable oil
- sea salt
- slicing machine
- 4 vacuum pack bags
- commercial vacuum pack machine
- temperature-controlled water bath
- sorbetiere machine
- 4 small clear plastic bags, with labels, for serving
- 4 small glass jars
- 4 wooden serving trays
- 4 skewers
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