Sous Vide Squab pigeon with Foie Gras and Truffle Recipe
This luxurious dish from Mark Jordan matches the rich flesh of perfectly sous vide squab pigeon with foie gras and truffle.
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
- 2 squab pigeons
- 1 sprig of thyme
- 1 garlic clove, crushed
- 25g of butter
- 25g of vegetable oil
- salt
- 250g of potatoes
- 50g of 00 flour
- 1 egg
- flour, for dusting
- 1 egg yolk
- panko breadcrumbs
- 100g of pearl barley
- 100ml of veal stock
- 25ml of double cream
- 50g of sweetcorn kernels, cooked
- 1 summer truffle, small
- 50g of Parmesan
- 200g of foie gras, cut into 4 pieces
- 2 baby corn
- 4 sprigs of thyme
- hay, for smoking
More Like This
Squab Pigeon Preparation and cooking Tips | FINE & WILD UK
fineandwild.com
Roast Pigeon Crispy Leg & Foie Gras Hollandaise - Great British Chefs
greatbritishchefs.com
Pigeon with Crispy Potato, Girolles and Truffle Recipe
greatbritishchefs.com
Sous Vide Anjou Pigeon | Recipe by sousvidetools.com | Sous Vide
sousvide.ie
Truffled Pigeon Recipe - Great Italian Chefs
greatitalianchefs.com
Sous Vide Anjou Pigeon | Recipe by sousvidetools.com | sousvidetools.com
sousvidetools.com
Sous Vide Wood Pigeon | Recipe by sousvidetools.com
sousvidetools.com
Pigeon bistayeea - Good Food Middle East
bbcgoodfoodme.com