Roast Wood Pigeon Foie Gras, Chocolate, Pickled Cherries

Bryn Williams

Bryn Williams

15th June 2012
Bryn Williams

Roast Wood Pigeon Foie Gras, Chocolate, Pickled Cherries

This is my recipe for Roast Wood Pigeon Foie Gras, Chocolate, Pickled Cherries


  • Pigeon Legs
  • Duck Fat
  • Foie Gras
  • Sea Salt
  • Pickled Cherries
  • Bread Crumbs


1. Place the pigeon legs into a brine for 24hours, then wash.
2. Cv the pigeon legs with duck fat, place into the water bath at 85oc for 12hours.
3. Remove the meat off the bone, season and add just enough jus to bind, and then roll into a cylinder.
4. When cold, wrap the leg meat in pata brick. Deep fry and keep warm.
5. De vain the foie gras, season then roll into 4 using muslin cloth and cover with sea salt for 8 hours.
6. Pickle the cherries.
7. Cook the pigeon breast in a water bath at 65oc for 5 min, remove from the bag and seal on both sides.
8. Roll the foie gras in spiced breadcrumbs.

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