Home
This is for just 2 small ramekin portions, so if you need more just up the amount of ingredients.
1 - Salt the breasts off 1 woodpigeon overnight or a minimum of 6 hours, then rinse and wipe dry.
2 - Smoke gently for 40 minutes.
3 - Pre heat oven to Gas 4 - Sweat a shallot in butter until golden then remove from the pan. Add the same weight of liver(chicken or lambs for preference) as the UNSALTED breasts weighed chopped coarsely and chop the smoked breasts coarsely and add these to the pan and saute for 5-6 mins.
4 - Put the meats and shallots in a food processor and deglaze the pan with a small glass of port and when the alcohol boils off, pour this into the processor.
5 - Give it a whirl in the processor until it reaches the consistency you like, then put into the ramekins and cover with foil.
6 - Place the ramekins into a roasting tin and fill the tin with hot water up to half the height of the ramekins.
7 - CAREFULLY put the tin into the oven and cook for 40 minutes.If you want it to keep for a couple of weeks cover with clarified butter, I prefer to let it mature for a day or 3 at least.
1 - Salt the breasts off 1 woodpigeon overnight or a minimum of 6 hours, then rinse and wipe dry.
2 - Smoke gently for 40 minutes.
3 - Pre heat oven to Gas 4 - Sweat a shallot in butter until golden then remove from the pan. Add the same weight of liver(chicken or lambs for preference) as the UNSALTED breasts weighed chopped coarsely and chop the smoked breasts coarsely and add these to the pan and saute for 5-6 mins.
4 - Put the meats and shallots in a food processor and deglaze the pan with a small glass of port and when the alcohol boils off, pour this into the processor.
5 - Give it a whirl in the processor until it reaches the consistency you like, then put into the ramekins and cover with foil.
6 - Place the ramekins into a roasting tin and fill the tin with hot water up to half the height of the ramekins.
7 - CAREFULLY put the tin into the oven and cook for 40 minutes.If you want it to keep for a couple of weeks cover with clarified butter, I prefer to let it mature for a day or 3 at least.
