Pigeon Breast Wrapped in cabbage with Madeira

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Kit Chapman

Published 1989

  • About

Ingredients

  • 2 Norfolk squab pigeons
  • 50 g (2 oz) fresh foie gras de canard

Method

Remove the breasts and legs from the pigeons, retaining the carcases for making the sauce. Skin the breasts and put them to one side.

Bone the legs and place them with the hearts and livers from both birds in a small bowl. Add the foie gras de canard, shallots, garlic, thyme sprigs and bay leaf. Then add 2 ts