Pigeon mousse

Aiden Byrne

Aiden Byrne

5th December 2010

Pigeon mousse

Pigeon mousse

Ingredients

  • Pigeon mousse
  • 30 grams of pigeon breast
  • 70 grams of chicken breast
  • 30 grams of diced foie gras
  • 100 grams of soft butter
  • 165 ml of single cream
  • (all of the above ingredients should be at 40oC)
  • 2 bay leaves
  • 2 carcases of pigeon
  • 2 shallots (coarsely chopped)
  • 1 clove of garlic (cut into 3)
  • 5 white peppercorns
  • 100 ml port
  • 100 ml Madeira
  • 4 sprigs of thyme
  • 2 eggs
  • 200 ml of brown chicken stock

Method

Chop the pigeon bones and roast on the stove in a hot pan with 20 grams of butter.
Once caramelised add the chopped shallot, garlic, thyme, peppercorns and bay leaves and continue to cook.
Once these are all evenly caramelised, drain away the butter and then add the port and Madeira and reduce until almost dry.
Add the brown chicken stock, bring to the boil, skim away any ‘scum’ and simmer for 20-30 minutes.
Pass through a fine sieve and then through a muslin. Allow to cool to room temperature.
Trim the pigeon and chicken b*****s of all their skin and sinew, blend in a food processor until smooth.
Add 100 ml of pigeon jus and blend again. Add eggs and ½ the cream.
Add the butter and the foie gras and then add the remaining cream.
Season with salt and then pass through a fines sieve.
When ready to serve, these mousses can be cooked in buttered moulds covered with tin foil in a bain-marie in an oven at 80-90oC.
Cooking time depends on the size of the mould. Each mouse should be firm to the touch when cooked.