Squab pigeon, pearl barley and truffle risotto, foie gras, hay-smoked offal brochette

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This luxurious dish from Mark Jordan matches the rich flesh of sous vide squab pigeon with foie gras and truffle. The offal brochettes are smoked with hay before serving for an aromatic and theatrical finish.

First published in 2015




Squab pigeons

For the pigeon legs


Pearly barley risotto

Parmesan tuille

To plate


  • Water bath
  • Vacuum bags
  • Chamber sealer
  • Microwave
  • Deep-fryer
  • Cloche
  • Blowtorch


Preheat a water bath to 62°C
Remove the pigeon legs from the birds and season with salt. Place into a vacuum bag with the garlic, thyme, butter and oil. Seal in a chamber sealer and cook for 2 hours. Once ready, allow to cool and reduce the water bath to 55°C
Remove the innards from the birds and reserve the heart and liver (discard the rest). Bring a large pan of water to the boil, blanch the pigeons for 2 minutes then leave to dry
Once the pigeons are dry, heat a large frying pan over a high heat and brown the skin all over. Leave to rest and brown the pigeon legs in the same pan
Remove the pigeon breasts from the bone and transfer to a vacuum bag with the legs, thyme and garlic. Place in the water bath until ready to serve
Preheat the oven to 180°C/gas mark 4
For the gnocchi, bake the potato in the oven for around 40 minutes, until completely soft
Place a large, shallow pan of water over a high heat and bring to a simmer
Cut the potatoes in half and pass through a fine drum sieve onto the work surface. Bring the potato together into a rectangle and add the flour and the egg
  • 50g of 00 flour
  • 1 egg
Gently fold the potato over on itself until all of the flour and egg is incorporated. Make sure you do not over-mix, or the gnocchi will be rubbery. Roll the gnocchi mix into a sausage shape and cut into small pieces. Roll these pieces into balls and place on a tray
Whisk the simmering water to create a whirlpool and carefully add the gnocchi. Cook for a few minutes – the gnocchi are ready when they float. Plunge into iced water to stop the cooking process
Drain the gnocchi and dry on a kitchen cloth. Once dry, dredge first through flour, then egg and finally the panko breadcrumbs. Set aside until ready to fry
  • flour, for dusting
  • 1 egg yolk
  • Panko breadcrumbs
To make the Parmesan tuille, evenly grate the Parmesan onto a piece of baking paper using a microplane in a thin layer. Place in the microwave for 30 seconds then remove and leave to crisp up. Break into pieces and reserve
For the pearl barley risotto, cook the pearl barley in boiling water for around 15 minutes, or until tender. Drain and leave to cool
Preheat a deep-fryer to 180°C
For the offal brochette, cut the livers and hearts in half and skewer onto 4 sprigs of thyme. Heat a heavy frying pan over a high heat and sear the brochettes for a few minutes. Season with salt
In the same pan, sear the foie gras pieces on both sides until golden brown then season with salt. Pan-fry the baby sweetcorn until cooked and roasted
When ready to serve, deep-fry the gnocchi for 2 minutes, or until golden brown
To finish the risotto, add the barley to a saucepan with the veal stock and cream. Heat and mix until incorporated. Stir in the Parmesan and sweetcorn and grate in the truffle
To plate, arrange three pieces of the gnocchi on each plate and spoon a nice portion of the pearl barley risotto in the centre. Remove the pigeon from the water bath and slice the breasts in half. Lay the breasts over the risotto and learn the legs on the gnocchi. Place the foie gras on the plate
In a hollowed out stone, add a ball of fresh hay and place the brochette on top. Using a blowtorch, set fire to the hay and place the cloche on top. Dress the plates with the baby cresses and a Parmesan tuille and serve straight away
  • hay, for smoking
First published in 2015

Mark Jordan made his name as head chef of one of the best Michelin-starred restaurants in Jersey.

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