Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise
Item 1 of 1
- 4
- 1 hour 40 minutes
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.
Ingredients
Metric
Imperial
Squab pigeon
- 4 squab pigeons, head and feet removed, legs removed for boning, heart and liver removed and chopped
- 1 banana shallot, peeled and finely chopped
- 1 tsp thyme, finely chopped
- oil
- 1 tsp Dijon mustard
- 4 slices of foie gras
- plain flour
- 2 eggs, beaten
- 80g of Panko breadcrumbs (1)
- 1 knob of butter
- salt
- black pepper
Foie gras hollandaise
- 150g of terrine grade foie gras
- 150g of unsalted butter
- 3 egg yolks
- 1 tbsp of sherry vinegar
- 1 pinch of cayenne pepper
To plate
- 1 handful of rainbow chard, wilted
- 1 shallot
- 1 handful of grapes, cooked in red wine
SAVE RECIPE
Equipment
- Piping bag with medium nozzle
- Water bath
Method
1
First prepare the pigeon. Remove the entire bone from one leg and just the thighbone from the other. Repeat with all four birds
2
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
- oil
- 1 knob of butter
3
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
4
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
5
When firm, remove from the cling film and roll in flour, beaten egg and Panko breadcrumbs
- plain flour
- 80g of Panko breadcrumbs (1)
- 2 eggs
6
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
7
Strain the fat and allow to settle before separating slowly. Reserve the clarified fat
8
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
9
Once the yolks have thickened, slowly add the foie gras fat. Continue whisking until all the fat has been added. Season
10
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
11
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
- salt
- black pepper
12
Shallow fry the breadcrumbed legs until golden and crispy and then carve the breasts off the carcass.
- oil
13
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
- 1 handful of rainbow chard
- 1 shallot
- 1 handful of grapes
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