Estimated Nutrition
Calories
1210.1
kcal / serving
4840.4 kcal total
Carbs
10.7g
per serving
42.8 g total
Fat
108.9g
per serving
435.6 g total
Protein
36.3g
per serving
145.2 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
1
pinch
Caster Sugar
for marinade
Liquids
110
ml
Port
for sauce
150
ml
Chicken Stock
or veal stock
Meat
4
piece
Anjou Squab Pigeon
450g each
NutsSeeds
2
clove
Garlic
peeled and sliced
8
piece
Black Peppercorn
crushed, for marinade
0.5
tsp
Thyme Leaves
for marinade
4
piece
Juniper Berry
plump, crushed
1
piece
Bay Leaf
fresh, shredded
1
tbsp
Coarse Sea Salt
for marinade
0.25
stick
Cinnamon
for ground spices
1
tbsp
Coriander Seed
for ground spices
1
tbsp
Clove
for ground spices
1
tbsp
Quatre Épices
ground spice blend
1
tbsp
Coarse Sea Salt
for spice mixture
1
sprig
Thyme
fresh, for sauce
OilsFats
4
tbsp
Groundnut Oil
for browning and frying
300
g
Duck Fat
melted
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19