Pigeon Breast and Roasted Foie Gras

Breast of pigeon and roasted foie gras on artichoke hearts

With a boning knife, remove the breast and leg from the carcass of the pigeon. Remove the skin from the removed breast, season the meat with salt and place in a vacuum.

Remove the skin from the liver with a small knife. Cut the liver into 4 slices and, in case present, pull the veins.

Roast the oxen in a casserole. Add the coarsely diced vegetables and the rosemary. Add the paradeis pulp. Extinguish the ragout alternately with red wine and grape juice and cook.

Transfer the ragout to a saucepan, cover with cold water just flat, bring to a simmer and tenderize the meat. Remove the meat from the bone while still warm and cool. Strain the stock through a chaff hanger and reduce, season strongly with salt and freshly ground pepper.

Make the potatoes, peel them and press them through a potato press. Beat egg and egg yolk, season with salt, pepper and nutmeg and fold into the potato mixture. Add flour and butter and knead by hand to a smooth dough. Roll out the dough about 5 mm thin, cut into 2 halves.

Cut off the oxtail meat and season. With a spoon, form small portions on one half of the potato dough, place the other half of the dough on top and press lightly until smooth. Cut out in the size of a Maultaschen and close the edges all around with the tines of a fork.

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