Ingredients
- 1 wood pigeon
- 120g foie gras
- 100g Jerusalem artichokes
- 300g carrots
- 300g red beetroot
- 500ml beetroot juice
- 150g shallots
- 50g blackberries
- 50ml sherry vinegar
- 400ml brown chicken stock
- 10g red vein sorrel
- 10g edible flowers
- 50g chopped flat parsley
- 100ml sherry
- 50g thyme
- 50g rosemary
- 50g garlic
- 5g espelette pepper powder
- 200g chicken wings
- 2ltr olive oil
Method
Wood Pigeon
Prepare the wood pigeon and confit the legs – to confit, place the wood pigeon legs in a pan and cover with olive oil, add the garlic, thyme and rosemary. Place the pan on a hob and allow the oil to reach a temperature of 90°c, cook at this temperature for approx. 1 hour).
Seal in pigeon crown in a pan and place in the oven (120°c for for approx. 15 minutes). Use the carcass trimmings for the sauce.
Carrot Puree
Peel the carrots and cut into small pieces and season with salt, pepper, thyme and sugar and place in vacuum pack/airtight freezer bag and cook in a steamer until done, then reserve the excess water and blend the carrot into a fine puree.
Beetroot Puree
Peel the beetroot and cut into small pieces. In a pan add the sugar and cook until caramelised, add the beetroot, beetroot juice and a touch of sherry vinegar. Cook until tender and use a blender to make a fine puree, season to taste.
Confit Artichoke & Foie Gras
Confit the whole Jerusalem artichoke (take the whole artichokes and completely place them in olive oil with salt, thyme, garlic cloves and cook slowly until soft in the oven – 2 hours at 150c).
Cook out the mixture and mix with caramelised shallots (caramelise in a pan until golden brown) and mix with the pan seared foie gras dices. Mix well, add chopped parsley and season to taste.
Sherry Jus
Use the left over carcass with some chicken wing bones roast them until golden (high heat on the hob fo 15-20) and glaze with red wine and sherry. Add brown chicken stock and boil to reduce, finish it with some more sherry to taste.
To Finish
Cook the wood pigeon, rare to medium as required. Stuff the artichoke with the foie gras and onions mix, garnish with artichoke crisp, seasonal edible flowers, red wine sorrel and sherry jus. Finish a sprinkle of espelette pepper powder.
