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

  • 4 people
  • Average
  • Gordon Finest Gold


  • 4 pigeon breasts
  • Hay
  • 2 parsnip roots
  • 300 g mixed forest mushrooms
  • 60 g duck liver
  • Rosemary, thyme, garlic and bay leaves
  • 3 soupspoon butter
  • 100 g pork belly
  • 1 tablespoon truffle gravy
  • 25 cl Gordon Finest Gold


  • 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.