Pigeon of Anjou with foie gras
Ingredients
4 persons
Anjouduif
- 4 Anjou pigeons
- 4 slices of foie gras
- 2 Savoy cabbage leaves
- 200 grams caul fat
- 2 eggs, beaten
- 4 tablespoons flour
- 6 tablespoons breadcrumbs
- salt and pepper
Sauce
- 500 grams of pigeon carcasses
- 1 thick carrot
- 1 large onion
- 2 celery stalks
- 1 clove garlic
- thyme
- bay leaf
- 1 tablespoon of peppercorns
- 1 tablespoon ELVEA tomato paste
- 200 milliliters of port
- 400 milliliters of veal gravy
Fittings
- 2 large onions
- 1 tablespoon sugar
- 100 grams of pickled onions
- 150 milliliters of white wine vinegar
- 3 tablespoons of sugar
- 1 splash of water
- 50 milliliters of red beet juice
Farce
- 250 grams of tenderloin
- 1 hey
- 150 milliliters of cream
- salt and pepper
Preparation
-
1
Fillet the pigeons, remove any downy feathers and keep the carcasses aside for the sauce.
-
2
Vacuum-seal the pigeon fillets and cook them for 25 minutes at 65 °C in a steam oven. Then cool them down in ice water.
-
3
Roast the carcasses with butter and olive oil. Add carrot, onion, celery, garlic, herbs, peppercorns, and ELVEA tomato paste. Deglaze with port wine, let it reduce, and add the veal stock. Strain the sauce and finish with butter.
-
4
Sauté the onions softly in butter and season with sugar, pepper, and salt.
-
5
Parboil the pearl onions and marinate them in a mixture of white wine vinegar, sugar, water, and beetroot juice.
-
6
Briefly sear the duck liver until golden brown and finish cooking it in the oven.
-
7
Mix the tenderloin with egg, pepper and salt, and gradually add the cream.
-
8
Blanch the Savoy cabbage, cool and pat dry. Stuff with farce, pigeon fillet and foie gras, and roll tightly in the caul fat.
-
9
Coat the rolls with flour, egg, and breadcrumbs and briefly deep-fry them until golden brown at 170 °C.
-
10
Serve with the onion compote, marinated pearl onions and the port sauce.
