This is my first game post of the season and one of my favorite preperations of pigeon. The technique of stuffing the breasts with foie gras is from Gordon Ramsays *** book, it’s pretty straitforward so long as you can relieve a pigeon of its breasts in one piece. I like to serve mine with potato fondant, seasonal vegetables and crispy confit pigeon legs.
For two people you will need:
2 pigeons 1 large onion 1 clove white garlic 1 clove black garlic about 60g fresh foie gras 4 slices cured raw ham half bottle red wine (something heavy like pinotage from SA) 400ml vegetable oil or duck fat 1 large firm potato some seasonal veg; i used the first of the new season sprouts
Start by removing the breasts from the pigeon; make sure you keep the smaller under fillets attached, these will help hold the foie gras in later. Carefully get the skin and any membranes off the breasts, check for any . . . →Pigeon
As you may remember from the handling of the hare in last autumns hare post, I do like to do lots of things with one animal. Making a plate of seven different things like this is very tricky indeed; the risk is always that two or three things are just averagely good compared to the other things, and leaves you feeling that you’d rather just have the other things in slightly larger quantities. In this case with one exception (foie gras lolly pop), I had made all of the separate components before so I knew they would all work and would probably work together, so long as I didn’t fuck anything up (another risk).
Original inspiration for the plate came from this post on the Critical Couple’s website; the dish was smoked duck breast, confit duck balls and foie gras parfait. These three things I kept, but then obviously added four more. The complete dish was built up . . . →Duck seven ways
This is my version of foie gras au torchon. Most recipes I’ve seen on the internet are based on the French Laundry recipe which is fine and nice but takes days to make. I did once see a French recipe book which made the process quite simple but I didn’t have that to hand so instead I made this which is probably not technically a torchon since it’s vacuum packed instead of wrapped in cloth.
1 lobe of foie gras about 400g
De-vain the foie; this is a pain but is very necessary. Split the liver open with a knife and gently tease out the strands and wriggly bits. It doesn’t matter if you break the liver since we’re going to force it back together again.
Season the pieces of liver all over with the salt and pepper. Take a large piece of baking paper and arrange the pieces in a . . . →Foie gras au torchon
I don’t often post my midweek meals since these are the kind of crap you can find in BBC good food magazine or on ready steady cook (does that still exist??). But, ever the opportunist, I found myself this afternoon in the butcher next to my work and what should I find in their freezer but 150g vacuum sealed portions of fresh duck foie gras.
Well fuck me. I’ve been shopping at this butcher for 5 years and I’ve never seen anything more exotic than a lump of bone marrow (well, this is Holland after all). Since I already had steak planned for dinner, my wife is at a work meeting, Archie is at Grandma, my path was clear!!
Tournedos Rossini is a classic supposedly created by Escoffier for the composer Gioachino Rossini, to make it You will need a piece of steak, preferably well aged beef fillet, or some part of the rump cut to a fillet type shape. You will . . . →Sneaky Midweek Tournedos Rossini