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Warm steamed pigeon sausage on sauce vièrge with étuvée of leeks

11 September 2006

INGREDIENTS

(serves six to eight)

6 shallots peeled and finely chopped
2 cloves of garlic peeled and very finely chopped
50g duck fat
10-12 pigeon breasts skinned and marinated for six hours (see below)
25g smoked streaky bacon chopped
1 size three egg white
1tsp salt
Ground black pepper
2tbs flat parsley chopped
1 sprig of thyme

For the marinade
2tbs olive oil
2 sprigs of thyme
4tbs port

METHOD

Sweat the shallots and garlic in the duck fat. Mince the marinated pigeon and the bacon and place in a large bowl with the remaining marinade. Add the egg white and salt and pepper and mix well. Add the cooked shallots and garlic along with the duck fat then the parsley and thyme and mix well.

Make three 30cm long sausages. Prepare three 30cm x 30cm sheets of clingfilm. Using a piping bag without a nozzle pipe a strip of sausage mixture down the middle of each sheet of film leaving 2cm at each end. Roll up the sausage mixture in the film and seal the ends.

Steam the sausages for 8-10 minutes and rest for a couple of minutes. Slit one end of the clingfilm and push the sausage out. Slice on the bias about 1cm thick and serve warm with the sauce vièrge and étuvée of leeks.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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