Serves 1
1 pigeon leg (about 120g)
3 orange zest strips
3 lemon zest strips
1 bundle lemon verbena
1 bay leaf
200ml citrus oil
100m port wine
100g seedless red grapes
15ml water
30g sugar
10g roasted pecan nuts
120g foie gras
A pinch of sea salt
Garnish
Chive sprig
Place the pigeon leg in a bowl with the orange and lemon zest, lemon verbena, and bay leaf. Pour in enough olive oil to cover, season with salt and black peppercorns, then mix well. Cover and place in a refrigerator overnight.
Heat a saucepan with citrus oil to 65oC and poach the marinated pigeon leg for at least 20 minutes.
Bring the port wine to a boil in a saucepan, then lower heat and simmer until the liquid has reduced by half and has become a thin, glossy sauce. Add the grapes and reduce the sauce again until it has thickened. Set aside.
Bring a saucepan with water and sugar to a boil and continue cooking until the sugar has caramelised. Add the roasted pecans and toss in the caramelised sugar until the nuts are well coated. Set aside to cool.
Heat a frying pan and sear the foie gras for about 3 minutes on each side. Sprinkle some sea salt over just before removing the pan from heat.
Presentation
Place the pan-fried foie gras at the bottom of a shallow serving dish, spoon the glazed port wine grapes over, then top with confit of pigeon leg. Garnish with a sprig of chive.