Pigeon With Coffee-Cured Foie Gras & Cherries Recipe - Great British Chefs
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.
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.
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
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