Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
1537
Calories
89g
Protein
95g
Fat
79g
Carbs
What these numbers assume — 23 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Lamb | 100g cooked | 294 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| 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 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 2 sprigs fresh rosemary
- 4 bay leaves
- 1 tsp freshly ground black pepper
- 2 tsp salt
- 500g/1lb 2oz sugar
- splash olive oil
- 2kg/4lb 6oz pieces pork belly
- 2 litres/3 pints 10½fl oz duck fat
- 8 baby vine tomatoes
- 1 garlic
- 3 tbsp olive oil
- 50ml/2fl oz extra virgin olive oil
- 1 bunch fresh flatleaf parsley
- 1 tsp chopped fresh rosemary
- 1 large garlic
- 1½ lemons
- 8 lamb
- salt and freshly ground black pepper
- 500ml/18fl oz vegetable oil
- 16 large floury potatoes, such as Maris Piper or King Edward
- 8 x 100-150g/3½-4½oz fillet steaks, preferably cut from the centre, at room temperature
- 50ml/2fl oz vegetable oil
- salt and freshly ground black pepper
- 8 lambs' kidneys
- 3 tbsp butter
- 1 tbsp vegetable oil
- 4 tbsp finely chopped onion
- 6-8 mushrooms
- 60ml/2¼fl oz red wine
- pinch salt
- 2 free-range egg yolks
- 1 tbsp lemon juice
- 100ml/3½fl oz clarified butter
- pinch cayenne pepper
- large pinch salt
- 1 tbsp chopped fresh tarragon
- 30ml/1½fl oz vinegar
- 8 large free-range eggs
- 1 tsp butter
- handful fresh spinach
- salt and freshly ground black 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