Recipe: Pigeon and Foie Gras in Gourmet Cage

1 In a pot pour 2 tablespoons of olive oil, brown the crushed carcasses, add garlic shallots thyme bay leaf, remove excess fat, deglaze with port reduce slightly then add 30 cl (1.25 cups) of water, salt lightly and pepper then cook gently for 30 minutes, remove fat and pass through a sieve pressing the carcasses well then set aside.

2 During the cooking of your juice in a pot pour your sliced red cabbage, add the apricot cubes salt pepper the 2 vinegars and let confit slowly covered for 20 minutes then remove and let cool.

3 Preheat your oven to 210°(th 7)

4 Line up your puff pastry squares, in the center place 1 seasoned pigeon fillet then the foie gras escalope and finally a spoon of cold red cabbage confit as well as a few pistachios.

5 Take the 2 opposite corners to meet in the center then the 2 others (there must be no space) then turn them over on the baking sheet, glaze them then make a small decoration on top, bake in the middle of the oven for 11 minutes
Let rest for 3 minutes, place in the middle of your plate open with a small wedge, serve with a little reduced juice around and a small mesclun with fresh herbs.
I am sure that Mehdi won't hold it against me for having somewhat tidied up his very nice recipe.