Roast Pigeon And Goose Liver On Truffle Potatoes With Bro
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Superchefs | 1 | Servings | |
INGREDIENTS
| 3 | Squab pigeons | |
| 3 | 40 g, 1 1/2oz slices | |
| fresh goose liver | ||
| 90 | g | Frozen broad beans, 3oz |
| 400 | Jus, 15fl oz | |
| 4 | T | Truffle oil, 50ml |
| 20 | g | Black truffles, 3/4oz |
| 450 | g | Potatoes, 1lb |
INSTRUCTIONS
Roast the squab pigeon. Cook the potatoes in their skins. Cook the broad beans and skin. Peel the potatoes and crush with oil and truffle. Section the pigeon and dress dish. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 422
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 259.2mg
Potassium: 2124.9mg
Carbohydrates: 92.6g
Fiber: 14.8g
Sugar: 5.2g
Protein: 13.8g