Paupiettes of squab pigeon & foie gras

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

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

Europe
United Kingdom
Main course
Gluten-free

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