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Home > Recipes > Catering > Salty applications > Roast pigeon strips

Roast pigeon strips

Ingredients:

Potato purée

Preparation Ingredients
Wash 300 g potato
Place them in a pan of cold water with 2 unpeeled garlic cloves
a handful of cooking salt
Boil for 20 minutes  
When cooked, peel them while still warm
Then gently mash them up with a fork		  
Add 20 g tempered butter
60 g extra virgin olive oil
10 g finely chopped parsley
Mix it all together  
Set aside  

Green bean jus

Preparation Ingredients
Clean 900 g green beans
Boil up some water
Add a little salt and bicarbonate
Add in the topped and tailed beans
Simmer for 3 minutes  
Allow to cool for 1 minute in
With		 water
abundant ice
Drain into a tray covered with absorbent paper  
Dry them well  
Add in the sauté mix (50 g extra virgin olive oil, 10 g of garlic flakes)
Pass through the new fine mesh liquidiser the beans
Strain through a fine sieve  
Add salt to taste

Sautéed green beans

Preparation Ingredients
Boil up some salted water
Clean and cut the beans into diamond shapes making crosswise cuts
Simmer for 3 minutes  
Remove from the heat  
Place in iced water for 2 minutes
Drain thoroughly  
Dry with paper  
Put aside  

Floral decoration

Preparation Ingredients
Cut off the tips of the spring onions (1 bunch)
Set aside  
Clean in water and ice the spinach leaves (1 pack of red spinach)
Dry off  
Set aside in moist paper  

Pigeon spread

Preparation Ingredients
Place a frying pan on the hob  
When hot, add a little olive oil
Sauté 500 g pigeon liver on a high flame
Take care that the livers do not have any bile, otherwise the result will be very bitter  
Now, add 200 g chopped shallots
2 cloves of chopped garlic
After a couple of minutes, add in
And flambé		 70 g Armagnac
Add a little bit salt
Remove onto a tray  
Leave to cool down in the fridge  
When cool, blend with 425 g Foie (mi-cuit)
100 g dark couverture Madirofolo Madagascar
Then, pass immediately through a fine mesh strainer  
Add salt to taste
Put aside in the fridge  
Use this mousse to spread on the toasted bread that accompanies the pigeon  

Roast pigeon

Preparation Ingredients
Brown in a pan
With		 4 pigeons
2 dl olive oil until an attractive color is reached
Remove and season with 500 g cleaned table salt each pigeon
Cool at room temperature  
Place in a vacuum bag (heat resistant) along with 1 ladleful of pigeon jus
Close in the vacuum machine at setting n°8  
Cook in a steam oven at 65°C for 6 minutes  
Next, plunge the bags into iced water to halt the cooking process
When serving the dish, take out the pigeon breasts 
Sauté them with clarified butter so that the skin is crunchy and the inside lightly done

Cocoa vinaigrette

Preparation Ingredients
Mix 80 g chopped dark couverture Madirofolo Madagascar
60 g extra virgin olive oil
5.5 g whole grain mustard
50 g very finely chopped shallots
3 g very finely chopped chervil
3 g very finely chopped parsley
5 g Mycryo® cocoa butter
Leave to marinate for 12 hours  
When serving, add  15 g sherry vinegar
Serve  

Finishing touches

Preparation Ingredients
Take in a non-stick frying pan a splash of oil
Add 20 g finely chopped ham
20 g finely chopped garlic
When it starts to sizzle, add in the boiled green beans, stirring gently
Then, add in
And reduce by half		 the corresponding green bean jus 
Now, with the warm mashed potatoes, make a quenelle with a spoonful of coffee
Last of all, roast
With		 the pigeon
lengthwise cuts
Make the pigeon toast
Divide it into 3 pieces  
In a deep dish, place
And add		 5 portions of sautéed green beans
2 spoonfuls of reduced bean jus
On one side of the plate, place
And on the other, resting on the toast,		 the mashed potato quenelle
2 strips of roasted pigeon
Finish off by decorating with the spring onions
the red spinach
a few drops of cocoa vinaigrette