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

1. Preheat the oven to 220C/425F.
2. Cut the pigeon breasts into small pieces and season them with salt, pepper and thyme. Set them aside.
3. Cut the foie gras in small cubes and set them aside.
4. In a large pan, melt the butter over medium heat. Add the chopped shallots and garlic and cook them until they are translucent.
5. Add the pigeon pieces to the pan and cook them for 3-4 minutes until they are browned on all sides.
6. Pour in the port wine and deglaze the pan, scraping any browned bits from the bottom.
7. Add the foie gras cubes to the pan and stir until they are melted and incorporated with the pigeon.
8. Remove the pan from the heat and transfer the mixture to a blender. Blend until the mixture is smooth.
9. Fill each ramekin with the mixture and place the ramekins on a baking sheet.
10. Bake the pâtés for 10-12 minutes, until they are heated through and the top is golden brown.
11. 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.