Pigeon With Coffee-Cured Foie Gras & Cherries Recipe
A decadent pigeon recipe, this dish by Luke Holder is richly flavourful with coffee-cured foie gras and rich cherries. Truly an intense way to prepare pigeon.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.greatbritishchefs.com.
Cooking tools:
Ingredients
- 4 pigeons
- 3 tbsp of olive oil
- 4 slices of lardo
- 4 sprigs of fresh thyme
- 500g of foie gras
- 500ml of water
- 1000ml of milk
- 300g of rock salt
- 200g of ground coffee
- 10 single espresso shots, chilled
- 200g of sour cherries
- 200ml of stock syrup
- 500g of cherries
- malic acid to taste
- 4 slices of spiced bread
- 1 handful of Greek basil
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Pigeon and cherries | Luca Abbruzzino | Chef Recipes | Reporter Gourmet S.r.l.
reportergourmet.com
Pigeon with shallots, hazelnuts and coffee
four-magazine.com
Pigeon Pastilla
chefosama.com
Pigeon Rossini Recipe
greatbritishchefs.com
Pigeon with cream of goat’s cheese
four-magazine.com
Sous Vide Pigeon with Beetroot Recipe
greatbritishchefs.com
Pigeon and Foie Gras Wellington Recipe
greatbritishchefs.com
Casseroling Pigeon from The Cook's Companion: A step-by-step guide to cooking skills including origi
app.ckbk.com