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

Name: Roast Pigeon Crispy Leg & Foie Gras Hollandaise - Great British Chefs
Total time: 100 min
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

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This roast pigeon recipe from chef Robert Thompson features the breasts and legs of the succulent squab and a unique take on hollandaise sauce

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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