Serves 4
Ingredients:
4 Whole Scottish Wood Pidgeon Breast, and Trimmed Leg meat Reserved For Mousse
1 Trimmed Breast Chicken
2 Hearts of artichokes Diced Very Small
2 1/4 inch Slices of Foie gras Diced Very Small
1 tsp Chopped Fresh Thyme
1/4 cup Heavy Cream
8 oz Fresh Shiitake Mushroom Julienne
1/4-cup butter
2tbsp Extra Virgin olive oil
Two whole Fried Tofu Sheets Split Through the Middle (Abura -age Bean Curd)
Salt and Pepper
Procedure:
Chill the Trimmed leg Meat and Chicken Breast. Skin the wood Pidgeon breast and Season it well, and refrigerate. Remove the leg meat and Chicken Breast and run it through a food Processor, Remove and Push the Meat through a kitchen Screen, Refrigerate. Put back into a chilled Food processor and Pulse the heavy cream into the mousse in three Parts, making sure not to over work it. Take out of the food processor and put the mousse into an iced down Bowl with a Rubber Spatula. Add the Chopped thyme and salt and pepper and mix thoroughly. This mouse will be use to bind the Pidgeon, Foie gras, artichokes together in the Tofu Sheets. Gently Steam the Diced Artichokes until they are tender then cool down and pat dry. Add the chilled Artichokes and the Foie gras and Gently fold in to the mousse Then Check the Seasoning.
Take the inside of the tofu Sheet and apply a thin layer of mousse add the seasoned breast of Pidgeon to one end of the tofu and apply one more layer on the breast. Gently roll the breast over so the tofu sheet covers the breast, and cut any excess tofu off, cup the package in your hand and gently shape it. Repeat the Process with the other Breasts, then place them in semi hot Pan with the olive oil and some butter, only hot enough to melt the butter not burn it, then slip it into a 400 degree oven turning it once for 6-8 minutes. Take out and rest. Sauté the shiitake mushrooms in butter and finish with chopped chives and tomatoes.