Directions:
- Heat oil in a large pan, add jointed pigeon.
- Cook till brown.
- Remove from pan.
- Add onion and garlic and gently fry till soft.
- Add the brandy and wine and boil rapidly.
- Return pigeon to pan.
- Add the stock, honey, dried figs and lemon juice.
- Cover and simmer for one and half hours.
- Strain cooking liquid.
- Mix flour with butter and whisk into sauce little-little to thicken.
- Add the pigeon and reheat.
- Adjust seasoning.
- Serve garnished with fresh figs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.09 Kcal (1445 kJ) | ||
| Calories from fat | 147.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.39g | 25% | |
|---|---|---|---|
| Cholesterol | 118.12mg | 39% | |
| Sodium | 148.07mg | 6% | |
| Potassium | 486.07mg | 10% | |
| Total Carbs | 22.44g | 7% | |
| Sugars | 17.32g | 69% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 24.52g | 49% | |
| Vitamin C | 11.7mg | 19% | |
| Iron | 6.5mg | 36% | |
| Calcium | 47.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 136.53 Kcal (572 kJ) | ||
| Calories from fat | 58.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.48g | 25% | |
|---|---|---|---|
| Cholesterol | 46.73mg | 39% | |
| Sodium | 58.58mg | 6% | |
| Potassium | 192.31mg | 10% | |
| Total Carbs | 8.88g | 7% | |
| Sugars | 6.85g | 69% | |
| Dietary Fiber | 0.71g | 7% | |
| Protein | 9.7g | 49% | |
| Vitamin C | 4.6mg | 19% | |
| Iron | 2.6mg | 36% | |
| Calcium | 18.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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