Photo: Tyrrell Fitness And Nutrition
Bresse pigeon supreme, pâté en croute, braised red cabbage and port wine sauce
44 ingredients
1 hr
Serves 4
openrecipes
The pigeon breasts are wrapped up in prosciutto with mushrooms and a chicken cream, and poached before being pan-fried.
Estimated Nutrition (whole recipe, rough)
1445
Calories
103g
Protein
75g
Fat
92g
Carbs
Counts 20 of 23 ingredients — the other 3 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 |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Chicken Liver | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| 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 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Malt | not in our table | 0 |
| Veal | not in our table | 0 |
| Brandy | 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
- ½ head red cabbage
- 75g/2½oz demerara sugar
- 150ml/5fl oz malt vinegar
- 200ml/7fl oz vegetable stock
- and freshly ground saltblack pepper
- 8 large charlotte potatoes
- 500ml/17½fl oz vegetable stock
- 100ml/3½fl oz milk
- 50g/2oz butter
- 2 sprigs fresh thyme
- and freshly ground saltblack pepper
- 2 French Bresse pigeons
- 200g/7oz duck fat
- 2 garlic
- 2 sprigs fresh thyme
- 1 small chicken breast
- 100ml/3½fl oz double cream
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
- and freshly ground saltblack pepper
- 50g/2oz butter
- 4 medium field mushrooms
- 12 slices of prosciutto
- 1-2 tbsp olive oil
- 1-2 tbsp vegetable oil
- trimmings and bones from the pigeons
- 2 shallots
- 2 garlic
- 1 sprig fresh thyme
- 150ml/5fl oz port
- 500ml/17½fl oz veal stock
- knob of butter
- 1 tbsp chopped fresh chives
- 1 tbsp olive oil
- 1 shallot
- 2 chicken livers
- 100ml/3½fl oz Madeira
- 100ml/3½fl oz brandy
- and freshly ground saltblack pepper
- 4 thin slices baguette
- 1 tbsp chopped fresh chives
- few handfuls spinach
- knob of butter
- and freshly ground saltblack pepper
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