Squab Pigeon, Pearl Barley and Truffle Risotto, Foie Gras, Hay-smoked Offal Brochette

GREAT BRITISH CHEFS
22Ingredients
4Hours
660Calories

Ingredients

US|METRIC
  • 2 pigeons (squab)
  • 1 sprig thyme
  • 1 garlic clove (crushed)
  • 25 grams butter
  • 25 grams vegetable oil
  • salt
  • 250 grams potatoes
  • 50 grams 00 flour
  • 1 egg
  • flour (for dusting)
  • 1 egg yolk
  • panko breadcrumbs
  • salt
  • 100 grams pearl barley
  • 100 milliliters veal stock
  • 25 milliliters double cream
  • 50 grams sweetcorn (kernels, cooked)
  • 1 truffle (summer, small)
  • 50 grams Parmesan
  • 200 grams foie gras (cut into 4 pieces)
  • 2 baby corn
  • 4 sprigs thyme
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    NutritionView More

    660Calories
    Sodium43% DV1040mg
    Fat66% DV43g
    Protein37% DV19g
    Carbs17% DV51g
    Fiber24% DV6g
    Calories660Calories from Fat390
    % DAILY VALUE
    Total Fat43g66%
    Saturated Fat15g75%
    Trans Fat0g
    Cholesterol215mg72%
    Sodium1040mg43%
    Potassium530mg15%
    Protein19g37%
    Calories from Fat390
    % DAILY VALUE
    Total Carbohydrate51g17%
    Dietary Fiber6g24%
    Sugars2g4%
    Vitamin A45%
    Vitamin C25%
    Calcium20%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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