# Pigeon Liver and Heart Cream

A great recipe to use lesser known poultry parts and make a pigeon liver and heart cream.

- Servings: 1 servings
- Total time: 3 min
- Cuisine: French
- Category: Appetizer
- Language: en

## Ingredients

- 1 Shallot
- 80 grams Pigeon hearts and livers
- 1 drizzle Oil
- 25 grams Madeira wine
- 0.8 grams Gelatin
- 1 leaf Cold water
- 75 grams Cream
- 15 grams Egg yolk
- 10 grams Butter
- 1 pinch Salt

## Instructions

1. Cut a shallot in half and clean it, then slice it in thin slices.
2. Add a drizzle of oil to a frying pan and pan-fry the shallot together with 80 grams of pigeon hearts and livers.
3. Directly season with salt.
4. Once a nice golden color starts to form, glaze the pan with 25 grams of Madeira wine and let it vaporize.
5. Transfer to a tray and let it cool down in your fridge.
6. Meanwhile, soak half a leaf or 0.8 grams of gelatin in cold water.
7. Mix 75 grams of cream with 15 grams of egg yolk and 10 grams of butter.
8. Mix well and then, while stirring, heat this up till the temperature is 85 degrees Celsius.
9. Once it has thickened, turn off the heat and dissolve the gelatin.
10. Add the cooked pigeon hearts and livers and blend it till smooth.
11. Once smooth, transfer it into a bowl and, while covered, let it cool down in your fridge.

## Equipment

- knife
- frying pan
- spoon
- tray
- bowl
- whisk
- immersion blender

## Source

- Original video: https://www.instagram.com/reel/DCIPAQYopAP/?igsh=Mjd3NjQyd3FweXRi
- Recipe page: https://www.cliprecipe.com/recipe/48ca10b8-763d-435a-935a-0eed4820a463
- Extracted: 2025-02-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt