Château d'aussières
Pigeon and foie gras cassolette
Ingredients
- 2 shallots
- 1 sprig thyme
- 30 g truffle, tiny pieces
- 1 sheet flaky pastry
- 1 egg yolk
- salt, pepper
- 2 large pigeons
- 300 g fresh duck liver
- 3 cl cognac
- 50 cl chicken stock
- salt, pepper
- 2 Jerusalem artichokes
- 1 carrot
For 4 persons Preparation time: 20 minutes | Cooking time: 20 minutes
Carefully bone the pigeons. Brown the bones in olive oil over a high heat, pour the cognac, heat and flambé them. Add the carrot, the shallots (peeled and chopped), salt and pepper. Pour the stock, cook for 30 minutes and strain.
Spread out the flaky pastry, cut into 4 large circles, and moisten with egg yolk using a brush.
Pre-heat oven to th.6 (180 ° C).
Divide into 4 deep ovenproof dishes the pigeon pieces, truffle, largely diced duck liver, peeled Jerusalem artichokes chopped into small pieces and the stock. Check seasoning. Cover each dish with the pastry circle and with fingers lightly press on side of the dish.
Put in oven for 12 minutes at 180 ° C. Serve immediately.
