Squab pigeon breast, crispy leg,foie gras brulee, ginger biscuit

Matt Gillan

Matt Gillan

4th March 2011
Matt Gillan

Squab pigeon breast, crispy leg,foie gras brulee, ginger biscuit

Squab pigeon breast, crispy leg,foie gras brulee, ginger biscuit recipe by Matt Gillan


  • Parfait
  • 325g chicken livers
  • 275g foie gras
  • 175g butter
  • 4 eggs
  • Ginger biscuit
  • 250g self raising flour
  • 3 tbls ground ginger
  • 2 tsp chopped ginger
  • 100g Demerara sugar
  • 100g butter
  • 100g treacle
  • 100g syrup
  • 1 egg
  • 175ml milk
  • ?Pigeon
  • Squab pigeons
  • Spiced flour
  • 1 egg, beaten
  • ??Raspberry vinaigrette
  • 250g raspberry vinegar
  • 100g rapeseed oil
  • 50g caster sugar
  • 1 vanilla pod
  • Final garnishes
  • Marmalade
  • Orange segments
  • Coriander cress


Bring all ingredients to room temperature. Blitz well and pass.
Cook at 80?c for 50 minutes
Allow to cool then chill.
Cut portions 10cm x 2.5 cm
Sprinkle demerara sugar over the top and blow torch
?Ginger biscuit
Boil sugar, butter, treacle, syrup
Beat egg with milk
Mix flour with ginger
Mix everything together
Pour in a lined tin
Bake 160?c for 45 minutes
Allow to cool then freeze
Slice very slices and cut 11cm x 3cm
Put onto silpat map and dry out
Dry out all the trim and blitz to a powder
Remove breast and legs
Trim up the breast and vac pac. Cook for 45 minutes at 57?c
Remove bone from the legs and vac pac. Cook at 68?c for 3 hours
Cut the leg into 3 pieces. Roll in the spiced flour, then egg then flour.
Deep fry for 1 minute at 190?c
Leave to rest for 2 minutes
Colour skin on the breast in a hot pan

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