Serves4
Ingredients
Pigeon
4 kitchen-ready pigeon breasts
4 kitchen-ready pigeon drumsticks
Salt & pepper
20g butter
Oil
Jus (Moroccan flavours)
1 carrot, finely diced
1 Fennel, celery, onion, finely diced
2 tbsp olive oil
Ginger
Bay leaf
Thyme
Garlic
Coriander
1tsp cumin powder
1tsp curry powder
100ml white wine
100ml Noilly Prat
200ml red wine
500ml veal jus
Lime juice
Carrot puree
4 carrots, cut into pieces
30g butter
50ml white wine
150ml chicken stock
220ml cream
Salt
Garnish
zest of half a salted lemon
Parsley
1tbsp fresh peas
Method
Pigeon
Salt and pepper the pigeon breasts, then vacuum and steam for four minutes at 85°C in the oven; then lightly sauté in a pan with some butter and glaze with the jus. Salt and pepper the pigeon drumsticks, fry them in hot oil until crispy and then cook them in the pigeon jus.
Jus
Sauté the root vegetables with a pot with a little olive oil, add cumin, curry, some freshly grated ginger and deglaze with white wine, Noilly Prat and red wine. Let the alcohol boil away and fill up with veal jus. Let reduce by half and finally season with coriander and lime juice.
Carrot puree
Sauté the carrots in the foamed butter and deglaze with white wine, boil it down, then add the chicken stock and let reduce by half. Finally, add the cream and cook until the carrots are white. Then puree finely with a blender, add salt to taste and strain through a fine sieve.
To serve
Plate the hot carrot mousseline with a spoon, add the jus, place the glazed pigeon breasts and drumsticks on top and finally garnish with fresh parsley, finely chopped salted lemon zest and peas.
Find out more about the culinary career of chef Knogl