1 hour 40 minutes, plus cooking of the legs in waterbath or in a pan
This Robert Thompson squab pigeon recipe uses the breasts and legs of this moist and tasty bird. Prepare the legs earlier in the day and then fry just before serving. If you are unsure about butchery, ask your butcher to prepare the bird for you. This game dish requires cooking sous vide so make sure you have all the necessary equipment before you begin. Learn more about how to roast a whole pigeon in our guide.
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First prepare the pigeon. Remove the entire bone from one leg and just the thighbone from the other. Repeat with all four birds
4 squab pigeons
Sweat the shallot and dried thyme in a little oil and butter until soft. In a bowl combine the chopped hearts and livers with the meat from the completely boned legs, also chopped
1 banana shallot
1 tsp thyme
1 knob of butter
Add the sweated shallots and Dijon mustard to the meat mixture. Place the mixture in a piping bag and then lay out the 4 remaining leg pieces
1 tsp Dijon mustard
Pipe a line of the mixture down the centre of each leg and then roll up in cling film to form a long sausage with the leg bone at one end. Place each sausage in a vac pac and place in a water bath for 4 hours at 82°C. Remove from the water bath and allow to cool
When firm, remove from the cling film and roll in flour, beaten egg and Panko breadcrumbs
80g of Panko breadcrumbs
For the hollandaise, dice the terrine foie gras and sauté in a hot pan, add the diced butter and heat until melted. Place the pan somewhere where it will stay hot until all of the foie gras fat has dissolved into the butter
150g of terrine grade foie gras
150g of unsalted butter
Strain the fat and allow to settle before separating slowly. Reserve the clarified fat
Whisk the egg yolks, sherry vinegar and 1 tablespoon of hot water in a heatproof bowl over a pan of simmering water
3 egg yolks
1 tbsp of sherry vinegar
Once the yolks have thickened, slowly add the foie gras fat. Continue whisking until all the fat has been added. Season
Preheat the oven to 190°C/Gas mark 5. Season the pigeon and then colour lightly in a pan with a little oil and butter on all sides. Cook the bird in the oven for 8-12 minutes
1 knob of butter
Slice each piece of the high grade foie gras into 3 pieces using a hot knife. Season lightly and then sauté in a hot pan until softened
4 slices of foie gras
Shallow fry the breadcrumbed legs until golden and crispy and then carve the breasts off the carcass.
Serve the pigeon with the foie gras hollandaise, wilted rainbow chard leaves as well as small shallots and grapes, which can be cooked in red wine if desired
2 2/3 handfuls of rainbow chard
2 2/3 handfuls of grapes
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