Supreme and croquette of pigeon, foie gras and Banyuls sauce

by Antonino Cannavacciuolo
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Ingredients

Game

  • 4 pigeons, cleaned

Delicatessen

  • 200g of pancetta, sliced

Fresh Meat

  • caul fat
  • 20g of lardo
  • 400g of chicken livers, or pigeon if available, diced

Dairy

  • 1 knob of butter
  • 100ml of milk
  • 2 eggs, beaten
  • 1 knob of butter
  • 230g of butter
  • 10g of cream
  • 1 knob of butter
  • 1 knob of butter

Fruit & Vegetables

  • 1 garlic clove
  • 1 handful of spinach

Store Cupboard

  • 1 sprig of rosemary
  • 100g of plain flour
  • 100g of breadcrumbs
  • salt
  • pepper
  • 1 pinch of Szechuan pepper
  • 50g of sugar
  • salt
  • pepper
  • 100g of plain flour
  • 50g of Grue de cacao
  • 8 dark chocolate pellets, or squares

Salad & Fresh Herbs

  • 1 sprig of thyme
  • 1 bay leaf
  • 8 sprigs of micro cress

Oils & Vinegars

  • oil, for frying
  • sunflower oil, for deep-frying

Spices & Dried Herbs

  • 10g of curry powder
  • 1 bay leaf

Bakery

  • 1 slice of white bread
  • brioche loaf, 2 thick sices

Alcohol

  • 500ml of Banyuls wine

Beverages

  • 10ml of brandy
  • 20ml of port

Speciality Ingredients

  • 4 foie gras escalopes