Recipe for Pigeon with Pommes Mousseline and Pancetta Peas - Pigeon with Pommes Mousseline and Pance
Free recipe for Pigeon with Pommes Mousseline and Pancetta Peas from MasterChef AT HOME cookbook (DK hardback 366pp, £20 / €25)
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Ingredients
- 4 pigeons
- 225g (8oz) butter, softened
- 250g (9oz) duck fat
- 4 Rooster potatoes
- salt
- freshly ground black pepper
- 200ml (7fl oz) double cream, warmed
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1 sprig of thyme
- 100g (31/2 oz) pancetta
- 175g |6oz] shelled fresh peas
- 300ml (10floz) game stock
- 200g (7oz) quince jelly, finely diced
- 2 Baby Gem lettuce, finely shredded
- 1/2 bunch of flat-leaf parsley
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