Ingredients (Serves 2)
- 1 pigeon
- 20 g carrots
- 20 g gourmet peas
- 20 g mini leeks
- 20 g mini fennel
- 20 g beans
- 20 g shiitake mushrooms
- 250 g liquid cream
- 25 cl chicken broth
- 50 g shallots
- 1 lobe fresh duck foie gras
- Butter, salt, pepper, chives
Preparation
- Preparation time: 40 minutes
- Cooking time: 25 minutes
Difficulty: Intermediate
- Dress, gut, flame, and truss the pigeon.
- Peel and clean all vegetables; cook separately and set aside.
- From the foie gras lobe, remove the central vein.
- Sauté the mushrooms in butter with chopped shallots; season with salt and pepper.
- Reduce the chicken broth (25 cl) with the cream.
- Season the pigeon and bake in an oven at 200°C.
- Pan-fry the foie gras, seasoned with salt and pepper.
- Mix the remaining chicken broth with cream; add all vegetables except mushrooms.
- Serve in a casserole: pigeon, mushrooms, and poultry jus. Accompany with a separate dish of vegetables in creamy sauce.
- At this season, substitute seasonal vegetables like baby turnips, baby onions, or carrots.
Source: Food Service Dairy Company
