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The Caterer

Pigeon foie gras and cèpe sauce – by Robert Reid

11 September 2006
Pigeon foie gras and cèpe sauce – by Robert Reid

Ingredients

(serves four)

4 x 70g pieces foie gras
4 pigeon breasts, skin and fat removed
Salt and pepper
About 20 Savoy cabbage leaves, blanched and refreshed
Caul fat for wrapping

For the cèpe sauce 1kg chicken wings
400ml Madeira
400ml veal stock
400ml water, infused with 100g dried cèpes
Sprig of thyme
½ onion, chopped
½ head of garlic

Method

Cut the foie gras into 70g pieces and leave to soften for 15 minutes. Wrap each pigeon breast, with a piece of foie gras on top, in the clingfilm, moulding the foie gras to the same shape as the pigeon. Put in the fridge to firm.

When firm, remove the clingfilm, season and wrap in a cabbage leaf. Wrap tightly in caul fat and steam for six minutes. Rest, then cook for a further six minutes until medium-rare.

For the cèpe sauce, roast the chicken wings until golden and crispy. Deglaze with the Madeira. Add the veal stock and the water until the liquid covers the bones. Cook for 20 minutes then pass once through a colander and four times through muslin.

Robert Reid

Photo © Tom Stockhill

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