(Serves four)

8 pigeon breasts
60g duck fat
Salt and pepper
240g foie gras, sliced 1/4in thick
Garnish: 60g frisée
To deglaze: 60ml aged balsamic vinegar and 60ml seasoned game jus
For the marinade:-
100ml port
100ml olive oil
100ml red wine
50ml brandy
1/2tsp cinnamon
Chopped thyme
For the polenta
125g polenta
500ml water
110g grated butternut squash, cooked
55g grated Parmesan
Olive oil
100ml double cream


Marinate the pigeon breasts for 24 hours (allow two breasts per person). Sear the breasts in duck fat, allowing two minutes for each side. Rest the meat then slice in half. Season. Retain the pan in which the pigeon has been cooked. Tip out the fat and when the pan is smoking hot, sear the foie gras for 30 seconds on each side. Whisk the polenta into boiling salted water, cooking until smooth. Incorporate the butternut squash, Parmesan, nutmeg, olive oil and seasoning with a wooden spoon, adding the cream last of all. The whole process should take about 10 minutes. Put the polenta in a deep dish, arrange the seared pigeon breasts on top. Add a handful of frisée on top and lastly the seared foie gras. Deglaze the pan with a tablespoon of aged balsamic and add an equal amount of game jus. Pour over the foie gras and serve immediately.

Redmond Hayward, chef-proprietor, Redmonds, East Sheen, London

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