Name: Paupiettes of squab pigeon & foie gras
Yield: Serves 4
Cuisine: British
Ingredients: 4 large Savoy cabbage leaves, blanched; 4 rashers pancetta; 4 carcasses from pigeons; 100 g baby leaf spinach; 1 clove garlic; 150 g butter; salt and freshly ground pepper; vegetable oil, for roasting; 1 litre chicken stock; legs from the 4 squabs; salt; 1 pack shimeji mushrooms, kept whole; 3 sprigs thyme; 150 g duck fat; 4 juniper berries; 4 ceps, sliced 1 cm thick; 3 shallots; 1 litre veal stock; 100 ml water; 100 ml white wine; 4 squab pigeons; 100 ml white wine vinegar; 50 g clarified butter; 4 slices Parma ham; 500 ml red wine; 1 large Maris Piper potato, peeled and cut with a spiral slicer to make long potato strings, covered with cold water until ready; 3 clove garlic; 120 g foie gras, sliced into 4 pieces; 1 Savoy cabbage, chopped; 200 ml Madeira

Preparation info

Serves
4

Difficulty
Complex

Appears in

Glorious Game

By Ben Tish

Published 2019

About

This pigeon dish is a modern interpretation of one of my classics. It uses the same basic ingredients, retaining the flavours that went together so well back in the day, but with a much more sophisticated emphasis on textures and modern presentation.

Ingredients

Pigeon breasts

4 squab pigeons
120 g foie gras, sliced into 4 pieces
4 slices

Method

Firstly break down the pigeons by removing the legs and taking the breasts off the bone - your butcher can prep this for you.

For the breasts, take the skin off the pigeon breasts, place a slice of foie gras on one of the breasts and place the other breast on top. Wrap in Parma ham and then wrap in the blanched cabbage leaves. Wrap tightly in cling film and tie the ends. Repeat three mo

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Ingredients

Pigeon breasts

Method

Part of