Photo: Lars Blankers
Pigeon en croute with confit pigeon leg, celeriac purée and fondant potato
32 ingredients
2 hr + 2 hr
Serves 4
openrecipes
Show off this delicious game bird, here wrapped in puff pastry and served with creamy vegetables.
Estimated Nutrition (whole recipe, rough)
2004
Calories
144g
Protein
81g
Fat
162g
Carbs
Counts 17 of 21 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Chicken Liver | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Redcurrant | not in our table | 0 |
| Celeriac | not in our table | 0 |
| Porcini | 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
- 250g/9oz white flour
- pinch salt
- 250g/9oz unsalted butter
- 125ml/4fl oz ice-cold water
- 500ml/18fl oz chicken stock
- ½ glass Marsala wine
- 8-10 sprigs of thyme
- 1 tsp redcurrant jelly
- knob of unsalted butter
- sea salt and freshly ground black pepper
- 4 whole pigeon
- 250g duck fat
- 1 celeriac
- 1 onion
- 125g/4½oz unsalted butter
- 250ml/9fl oz double cream
- 500ml/18fl oz chicken stock
- 4 medium potatoes
- 100g/3½oz unsalted butter
- 3 tbsp duck fat
- , to moisten chicken stock
- 4 pigeon
- 125g/4½oz unsalted butter
- 50g/2oz dried porcini mushrooms
- 2 onions
- 6-8 sprigs fresh thyme
- 75g/2½ oz fine chicken liver
- 8 large slices Parma ham
- 2 free-range eggs
- 50ml/2fl oz full-fat milk
- 2 Little Gem lettuces
- 50g/2oz unsalted butter
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