Chef Eric took us for the demo again today and cooked a first course of scallops cooked with vanilla, and a beetroot and apple emulsion.
Then pigeon breast in cabbage, stuffed pigeon legs and wild mushrooms.
The pigeon breasts and legs were removed from the carcass and the bones used to make the sauce. The thigh meat was used to make a stuffing with diced chicken liver, foie gras, truffle, ham and shredded cabbage. This stuffing was used to fill the thigh skin and the leg poached and then browned. The breasts were layered with foie gras and some stuffing and then wrapped in cabbage leaves and caul fat, pan fried and roasted.