Pigeon Rossini Recipe
Adam Byatt's decadent pigeon recipe is served with salt-baked celeriac, foie gras and a rich truffle sauce, the perfect dish to serve at a winter dinner party.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Oven
- Stove
- Baking dish
- Skillet
- Saucepan
- Chef's knife
- Cutting board
Ingredients
- 4 pigeons, each weighing 450g
- 300g of raw foie gras, cut into 4 even pieces
- 20g of butter
- olive oil
- flaky sea salt
- 2 egg whites
- 1 celeriac
- 500g of salt
- 2 sage stalks, chopped
- 1/2 white onion, diced
- oil
- salt
- pepper
- 1 sheet of feuille de brick pastry
- 40g of raw foie gras
- 500g of spinach
- 500ml of double cream
- 20g of butter, melted
- 50g of truffle, preferably Périgord
- 200ml of Madeira
- 200ml of port
- 200ml of brandy
- 2l brown chicken stock
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