Pigeon, coffee-cured foie gras, Isle of Wight cherries and spiced bread

  • Main
  • medium
  • 4
  • 2 hours, plus curing and marinating

PT2H

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Ingredients

Metric

Imperial

Pigeon

Fois gras

Sour cherry purée

To plate

1
To cure the foie gras, pierce the foie gras with a knife along the veins then soak for 4 hours in the water and milk, along with lots of ice cubes to remove any blood
  • 500g of foie gras
  • 500ml of water
  • 1000ml of milk
2
After 4 hours drain and pat dry. Put on a tray. Mix the rock salt and coffee and cover the foie gras with the mixture, pushing some underneath as well. Cure for 8 hours
3
When ready, remove the foie from the salt and coffee mix, wash off any excess and place in a vacuum pack bag with the chilled espresso for a further 8 hours. Once cured, steam for 7 minutes in a steamer and allow to cool at room temperature
4
To make the sour cherry purée, bring the sour cherries and the stock syrup to the boil. Pit the fresh cherries and place the pips in a piece of muslin, then smash to break up and tie to secure
5
Remove the sour cherries from the heat and add the fresh cherries with the bag of pips. Place the mixture in a vac pac bag and vacuum close - leave overnight just to marinade. When ready, remove the pips, blend and pass through a sieve. Season if necessary
6
To prepare the pigeon, burn any remaining feathers from the breasts of the pigeons with a blowtorch. Remove the breasts from the pigeons with a sharp knife
7
Vacuum pack each with a little olive oil, slice of lardo and thyme. Cook sous vide at 53°C for 12 minutes. When ready, seal the skin side in a hot pan with a little oil
8
Toast the spiced bread
  • 4 slices of spiced bread
9
To plate pour a tablespoon of cherry purée onto the plate. Slice the coffee-cured foie gras
10
Place the pigeon on the purée and the coffee-cured foie gras on the toasted spiced bread. Arrange the poached cherries around and decorate with Greek basil
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