Hay-roasted pigeon breast, parsnip and duck liver paste, forest mushrooms with Gordon Finest Gold

Preparation

• Fry the pigeons in a pan. Then arrange them in a pot with the hay.
• Season and add the rosemary, thyme, bay leaves, crushed garlic and a knob of butter.
• Place in an oven on 180°C for nine minutes.
• Boil the peeled parsnip roots in salt water.
• Mix and add 40 g duck liver.
• Season.
• Wash the mushrooms.
• Fry in one soupspoon of butter with a piece of pork belly and thyme.
• Deglaze with Gordon Finest Gold and a tablespoon of truffle gravy.
• Add two soupspoons of butter.