Roast Pigeon Crispy Leg & Foie Gras Hollandaise - Great British Chefs

Ingredients

• 4 squab pigeons, head and feet removed, legs removed for boning, heart and liver removed and chopped
• 1 banana shallot, peeled and finely chopped
• 1 tsp thyme, finely chopped
• oil
• 1 tsp Dijon mustard
• 4 slices of foie gras
• plain flour
• 2 eggs, beaten
• 80g of Panko breadcrumbs (1)
• 1 knob of butter
• salt
• black pepper
• 150g of terrine grade foie gras
• 150g of unsalted butter
• 3 egg yolks
• 1 tbsp of sherry vinegar
• 1 pinch of cayenne pepper
• 1 handful of rainbow chard, wilted
• 1 shallot
• 1 handful of grapes, cooked in red wine