For the burger 500 g of pigeon breasts 20 g of softened butter 1 spoonful of mustard 300 g of fudge sauce Acetosella 80 g of foie gras Breadcrumbs Cream Salt Pepper
For the fudge 500 g of sugar 350 g of cream 200 g of foie gras
For the pigeon breast 4 pigeon breasts 4 slices of foie gras (15 g each)
To fill the paccheri 500 g of cream 1 boiled potato 3 g of xanthan Truffle flavoured oil Chopped truffle Chopped asparagus
For the glaze 50 g of ketchup 50 g of soya 50 g of balsamic vinegar Ginger Garlic Soya Sesame Honey Hazelnut paste
For the burger Chop the pigeon breasts in the mincer, add all the other ingredients apart from the acetosella and the fudge sauce. Shape into mini burgers and flatten.
For the fudge Dissolve the sugar with the cream, caramelise and add the foie gras.
For the pigeon breast Make pockets in the breasts and insert the slices of foie gras. Cook in the Roner at 65 °C for 20 minutes.
To fill the paccheri Reduce the cream by half, add the potato, the xanthan and mix. When the mixture reaches the required density, add the asparagus and the chopped truffle. When it is time to serve, fill each pacchero with the help of an icing bag.
For the glaze Place all the raw ingredients in a pan and cook for at least 15 minutes.
For the lacquered thighs Sear the thighs in a pan and finish cooking in the glaze.
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