Family Best Time >> Food

Pigeon with creamy vegetables and roast duck foie gras


Ingredients:2 people
  • pigeon
    1
  • carrots
    20 g
  • gourmet peas
    20 g
  • mini leeks
    20 g
  • mini fennel
    20 g
  • beans
    20 g
  • shitake mushrooms
    20 g
  • liquid cream
    250 g
  • chicken broth
    25 cl
  • shallots
    50 g
  • fresh duck foie gras
    1 lobe
  • butter, salt, pepper, chives.


Preparation:
  • Preparation time:40 minutes
  • Cooking time:25 minutes


Difficulty:[usr 2]

Dress, gut, flame and bridle the pigeon

Peel, clean all the vegetables, cook separately, set aside.

On a lobe of foie gras remove the central vein;

Sauté the mushrooms in butter with the chopped shallots, salt and pepper.

Reduce the chicken broth (25 cl), cream

Bake the seasoned pigeon in an oven at 200°C

Pan-fry the foie gras with salt and pepper

Mix the remaining chicken broth with the remaining cream, add all the vegetables, except the mushrooms

Serve in a casserole, pigeon, mushrooms, poultry jus and in a separate vegetable dish, the vegetables and the creamy sauce.

At this season, replace the vegetables with whatever you find:baby turnips, baby onions, carrots, etc.

Pigeon with creamy vegetables and roast duck foie gras

Source:Food Service Dairy Company