Hot Pigeon and Foie Gras Pâtés
Ingredients
- 4 pigeon breasts, boneless and skinless
- 1 duck foie gras, about 150g
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 100ml port wine
- 1 tsp thyme
- Salt and pepper, to taste
- 100g butter
- 6 ramekins
Instructions
- Preheat the oven to 220C/425F.
- Cut the pigeon breasts into small pieces and season them with salt, pepper and thyme. Set them aside.
- Cut the foie gras in small cubes and set them aside.
- In a large pan, melt the butter over medium heat. Add the chopped shallots and garlic and cook them until they are translucent.
- Add the pigeon pieces to the pan and cook them for 3-4 minutes until they are browned on all sides.
- Pour in the port wine and deglaze the pan, scraping any browned bits from the bottom.
- Add the foie gras cubes to the pan and stir until they are melted and incorporated with the pigeon.
- Remove the pan from the heat and transfer the mixture to a blender. Blend until the mixture is smooth.
- Fill each ramekin with the mixture and place the ramekins on a baking sheet.
- Bake the pâtés for 10-12 minutes, until they are heated through and the top is golden brown.
- Remove from the oven and let them cool for a few minutes before serving.
Serving suggestions
The hot pigeon and foie gras pâtés pair well with a crusty baguette and a glass of red wine. They also make a luxurious addition to a holiday charcuterie board.
Verdict
The combination of the rich, gamey pigeon and the buttery, decadent foie gras make for a truly indulgent holiday appetizer. The depth of flavor from the port wine, shallots and garlic make this dish truly unforgettable. Serve it to impress your guests.
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