Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise
by Robert Thompson
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Ingredients
Fresh Meat
4 squab pigeons, head and feet removed, legs removed for boning, heart and liver removed and chopped
150g of terrine grade foie gras
Fruit & Vegetables
1 banana shallot, peeled and finely chopped
1 handful of rainbow chard, wilted
1 shallot
1 handful of grapes, cooked in red wine
Salad & Fresh Herbs
1 tsp thyme, finely chopped
Oils & Vinegars
oil
1 tbsp of sherry vinegar
Store Cupboard
1 tsp Dijon mustard
plain flour
2 eggs, beaten
80g of Panko breadcrumbs
salt
black pepper
3 egg yolks
Delicatessen
4 slices of foie gras
Dairy
1 knob of butter
150g of unsalted butter
Spices & Dried Herbs
1 pinch of cayenne pepper