Ingredients:
4 pigeons (400 g); olive oil; salt and black pepper; 40 g black truffle; 2 onions, 1 apple, 1 leek, 1 carrot and 2 ripe tomatoes; 4 slices of fresh foie gras; rosé wine; Pedro Ximénez; potato purée.
Instructions:
Bone the pigeons. When ready to cook, season to taste. Use the bones to prepare a hearty stock. Set aside.
Heat a little oil in a pan, place the pigeons into the pan, and brown slightly over moderate to high heat. Set the pigeons aside in a warm place.
Use a large saucepan to prepare the jus. Gently fry all the finely diced vegetables in olive oil. When the vegetables are soft, pour in the wine and the stock set aside. Allow to simmer for 15 minutes, and add the truffle.
Leave to simmer for a further 1 hour. Blend well, and sieve to get a smooth sauce. Keep the sauce warm.
Before arranging the plate, place the pigeons in a hot oven for 4 minutes.
Sauté the foie gras in a hot pan without any oil. Brown and set aside.
Place the pigeon on a hot plate and cover with the jus. Arrange the foie gras and the potato purée around the pigeon.
