Recipe: Pigeon and Foie Gras in Gourmet Cage

Name: Pigeon et foie gras en cage gourmande
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 portions
Ingredients: 2 pigeons fermiers les filets levés la peau retirée et les carcasses concassées.(les cuisses serviront si vous les faites par exemple confire)1/4 de chou rouge le cœur retiré et émincé finement4 escalopes de foie gras de canard fermier de 80 g8 abricots secs bio taillés en petits carrés4 cl de vinaigre de Xérès et 4 cl de balsamique4 carrés de feuilletage de 12cm environ1 gousse d'ail dégermée et écraséequelques pistachesun peu d'huile d'olives2 échalotesthym laurier6 cl de porto rougesel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (13 reviews) Meat

Prep 20 min

Cook 45 min

Total 1h05

Servings 4 serv.

This recipe was created by my friend chef Mehdi Kebboul

Ingredients for 4 servings

2 farm pigeons with fillets removed, skin removed and carcasses crushed (the thighs can be used if you confit them for example)
1/4 red cabbage with heart removed and finely sliced
4 escalopes of farm duck foie gras of 80 g
8 organic dried apricots cut into small squares
4 cl of sherry vinegar and 4 cl of balsamic
4 puff pastry squares of approximately 12cm
1 garlic clove, deveined and crushed
a few pistachios
a little olive oil
2 shallots
thyme bay leaf
6 cl of red port
salt and freshly ground pepper

Step-by-step directions

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 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.

Foie gras Feuilleté Pigeons