Pigeon and Foie Gras Wellington Recipe

Ingredients

• 500g of plain flour
• 12g of salt
• 25g of white wine vinegar
• 200g of water
• 50g of unsalted butter, melted
• 400g of butter, (Greg uses something called dry butter; a special butter for laminating containing at least 85% fat), chilled and bashed with a rolling pin into a flat square
• 200g of dried ceps
• 12 shallots, sliced
• 12 chestnut mushrooms, sliced
• 1 head of garlic
• 6 sprigs of thyme
• 750ml of Madeira, (1 bottle)
• 5l brown chicken stock
• 50g of black truffle, chopped
• 300g of ceps, finely chopped
• 100g of butter
• 50g of shallots, finely chopped
• 15g of garlic, finely chopped
• 75g of double cream
• 100g of Madeira
• 10g of sherry vinegar
• 10g of tarragon, chopped
• 4 pigeons, breast removed and reserved along with the carcasses
• 4 slices of foie gras, thick
• 32 spinach leaves, large, blanched and refreshed in iced water
• 1 egg, beaten with a pinch of salt
• 300g of salsify root, peeled and sliced (reserved in acidulated water to prevent discolouration)
• 50g of unsalted butter
• 300g of whole milk
• 1 lemon, juiced
• salt
• 8 ceps, cleaned
• 50g of butter
• 2 garlic cloves
• 1 sprig of fresh thyme
• 1 cep, raw, very finely sliced
• nasturtium leaves
• micro cress