Photo: Atharva Tulsi
Pigeon wrapped in filo pastry with Parma ham, morels, asparagus and cauliflower purée
51 ingredients
1 hr
Serves 4
openrecipes
Small game birds like pigeon are best cooked very quickly or very slowly. This recipes does both, with tons of flavour from mushrooms and Parma ham.
Estimated Nutrition (whole recipe, rough)
1479
Calories
105g
Protein
91g
Fat
58g
Carbs
Counts 23 of 28 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 23 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Pork | 100g cooked | 242 |
| Chicken | 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 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Truffle | not in our table | 0 |
| Pastry | not in our table | 0 |
| Rapeseed Oil | 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
- 4 x pigeons
- legs and wings (from above) pigeon
- sea salt
- few sprigs thyme
- 100g/3½oz duck fat
- 100g/3½oz baby spinach
- 50g/2oz unsalted butter
- 4 x pigeon
- 5 x chicken wings
- 500ml/18fl oz red wine
- 3 carrots
- 3 celery
- 1 onion
- 2-3 whole garlic cloves
- 10g juniper berries
- few sprigs thyme
- olive oil
- 500ml/18fl oz brown chicken stock
- knob of butter
- 1 tsp 10-year-old balsamic vinegar
- 1 whole cauliflower
- 50ml/2fl oz full fat milk
- 250ml/9fl oz double cream
- salt and freshly ground black pepper
- 4 x pigeon
- unsalted butter
- 150g/5½oz baby spinach
- 2 sprigs thyme
- 2 garlic cloves
- 100g/3½oz porcini mushrooms
- 1 tbsp English mustard
- 8 slices freshly shaved black truffle
- 4 slices Parma ham
- 2 sheets filo pastry
- 1 free-range egg
- , for shallow frying rapeseed oil
- 4 x pigeon
- rapeseed oil
- 50g/2oz unsalted butter
- 2 sprigs thyme
- 4 x pigeon
- 1 sprig thyme
- 4 morels
- 4 slices Parma ham
- rapeseed oil
- 1 bunch of English asparagus
- 1 garlic
- 50g/2oz unsalted butter
- iced water
- 200g/7oz morels
- ¼ tsp lemon juice
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