Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise

by Robert Thompson
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Ingredients

Fresh Meat

Fruit & Vegetables

Salad & Fresh Herbs

Oils & Vinegars

  • oil
  • 1 tbsp of sherry vinegar

Store Cupboard

Delicatessen

Dairy

  • 1 knob of butter
  • 150g of unsalted butter

Spices & Dried Herbs