Roast Woodpigeon, Peas, Wild Garlic, Black Pudding Purée & Liver Toast | André Garrett

1. Preheat the oven to 160°C / 320F / Gas Mark 3.
2. Pluck and clean your woodpigeon (or ask your butcher). Once plucked, singe the birds lightly with the blowtorch to take away any unwanted feathers etc. Debone the legs, wings, wishbone and remove the innards (but keep the hearts and livers for the toasts).
3. Heat a large frying pan with a little oil, season the birds inside and out, and sear the birds slowly all over being careful not to over-do the breast meat (pay particular attention to the back and sides).
4. Place in oven and baste every two minutes with the salted butter, crushed garlic and thyme, for approx. 10 minutes or once the bird is a nice pink colour - the meat should be firm but bounce back easily when pressed with your fingers. Set aside to rest. Remove the breasts and chop the bones for the sauce.
5. Use the blowtorch to singe the bones and melt the duck fat. Add the legs and allow to confit slowly on a very low heat, being aware not to boil (will take approx. one hour). Let the legs rest and cool in the pan, then remove. Before serving, crisp the legs in a small non-stick pan in the oven at 160° C for about 10 minutes.
6. Heat the vinegar and cream. Skin and chop the black pudding, add to the blender with the vinegar and cream and blend to a smooth paste. Season and set aside.
7. Chop the hearts, livers and foie gras. Heat a frying pan over medium heat, add the butter and let it foam. Add the liver mix and sauté fast, season and add the chopped thyme, then add the Armagnac. Taste and correct if necessary, before slicing the baguette lengthways and toasting. Spread the liver mix on when serving.
8. Pick the peas from the pods and the stalks from the wild garlic and set aside, then peel the baby onions (keeping the root intact), and trim and wash the morels and allow to dry.
9. Add the onions to a small pan, fill half-way with water and add 100g butter, season with salt and a pinch of sugar and allow to boil gently. When cooked through, strain through a sieve and keep the stock to reduce in the pan to a glaze. Add the onions and toss over to glaze, then set aside.
10. Bring a large pan of water to the boil, season with salt, add the peas and cook for 1 minute before straining. Place the pan back on the stove, turn up the heat and melt 50g butter, add the mushrooms and cook gently for 2–3 minutes. When tender, add the peas and the wild garlic leaves back to the pan, toss, add the baby onions and season again to taste.
11. In a large pan, roast the vegetables until coloured then add the spice, thyme and the chopped carcasses and trimmings. Deglaze with a little water and reduce and glaze the bones over. When dry, add the madeira and glaze again. Add the stock, bring to the boil, skim and turn down the heat, then simmer gently for an hour or so to extract all of the flavours. Strain to a smaller pan and reduce until it coats the back of a spoon. Season to taste and finally strain again.

To Serve: Warm the breasts and slice in two pieces. On warmed plates, arrange the pea garnish, add the breasts, legs and toast, and a few dollops of the black pudding pureé. Drape with a few wild garlic leaves and drizzle over some sauce, serving the remainder in a sauce jug.