50ml/2fl oz olive oil
½ red onion, peeled and finely chopped
1 red pepper, finely chopped
2 tsp chopped fresh root ginger
1 garlic clove, chopped
1 small fresh chilli, seeds removed, chopped
200g/7oz fresh pineapple, peeled, core removed, finely chopped
100ml/3½fl oz fresh orange juice
50g/2oz caster sugar
25g/1oz dried currants
¼ fresh radicchio (or red chicory)
To prepare the squab pigeon, remove the breast meat by incising along the breastbones with a sharp knife. Remove and set aside. Carefully remove the legs by pulling them backward and snapping the ball joint. Cut around the joint and remove the legs. Remove the liver and kidneys from inside the pigeon cavity and set aside until required.
Preheat the oven to 100C/210F/Gas¼. Place the duck fat into a small roasting tin and into the oven to melt.
Place the pigeon legs into the melted duck fat and return to the oven to cook for 50 minutes, or until tender and cooked through. Remove from the oven and set aside until required.
Heat the oil in a frying pan over a medium heat. Add the foie gras slices and fry for 15-30 seconds on each side, until golden brown on both sides. Set aside in a warm place.
Bring a pan of water to the boil. Add the washed cabbage leaves and blanch for 1½ minutes, then drain and refresh immediately in ice-cold water. Pat the cabbage leaves dry and place onto a piece of cling film on a flat work surface.
Place one pigeon breast into the centre of the layer of cabbage. Lay the foie gras slices on top and cover with the second pigeon breast. Make sure the top breast is placed the other way around, so the thick side faces the thin side of the bottom breast.
Roll up the cling film and cabbage tightly around the pigeon breast and foie gras into a sausage shape and secure with a knot at both ends. Wrap with kitchen foil and place into the refrigerator to chill.
For the pineapple and red pepper chutney, heat the olive oil in a pan over a medium heat. Add the peppers, onion, ginger, garlic and chilli. Cook for 3-4 minutes, then add the rest of the chutney ingredients. Bring to the boil, then reduce the heat and simmer for one hour, or until thickened.
For the butternut squash purée, place the butternut squash, passion fruit pulp, butter and 50ml/2fl oz water into a separate heavy-based pan. Bring to the boil, then reduce the heat and cook until the butternut squash is soft.
Allow the butternut squash mixture to cool, then transfer to a food processor and blend to a smooth purée. Pass the purée through a fine sieve and season, to taste, with salt and freshly ground black pepper.
For the squab jus, heat the olive oil in a separate pan over a high heat, until it begins to smoke a little, then carefully add the pigeon bones. Fry gently until golden-brown, then add the chopped vegetables and the thyme and rosemary. Fry for another 5-6 minutes.
Add the stock and bring to the boil. Boil to reduce the liquid rapidly, until it just coats the back of a spoon. Pass through a fine sieve into a bowl.
Cook the roulade in a pan of simmering water for 8-10 minutes, or until the pigeon is cooked through, then remove from the water and leave to rest for five minutes in a warm place.
Meanwhile, reheat the butternut purée and jus.
Steam the sugar snap peas in a covered pan with a little butter and water over a medium heat, until hot, but still crunchy. Season, to taste, with salt and freshly ground black pepper and stir in the parsley.
Place the roasted pigeon legs and radicchio onto a grill tray and place under the grill on its highest setting to cook until golden-brown and the pigeon is heated through.
To serve, heat one tablespoon of olive oil in a small frying pan. Add the reserved pigeon liver and kidneys and fry for 1-2 minutes, until golden-brown and cooked through.
Place the toasted brioche onto a plate and top with the fried pigeon liver and kidneys. Place the grilled radicchio onto the plate and arrange the squab legs on top. Unwrap and slice the squab roulade into 2.5cm/1in slices. Place onto the plate and spoon the sugar snap peas alongside. Drizzle the pigeon jus around and serve.
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