Master stock
1. Bring all the ingredients for the master stock to the boil and simmer for 1 hour.
Pigeon
1. Blanch the pigeons in boiling water for 30 seconds then remove and refresh in iced water.
2. Place the pigeons in the hot master stock, remove from the heat and let steep for 13 minutes.
3. Carefully remove the pigeons from the stock and blast chill.
4. Heat the oil to 180°C.
5. Deep fry the pigeon for 3 minutes, or until crisp and golden brown. Remove to kitchen paper and rest for 5 minutes.
Leeks
1. Bring the butter and water to the boil in a pan over a high heat.
2. Add the leeks and cook, covered, for 1 minute, or until soft.
Prawn toast
1. Preheat the oven to 170°C.
2. Sprinkle 50g of the salt over the cabbage and leave for 20 minutes. Rinse well and squeeze out any excess liquid.
3. Toast the sesame seeds in the oven for 15 minutes or until golden brown.
4. Blend the minced langoustine in a Thermomix, fold in the egg white, sugar, white pepper, diced langoustine, cabbage, chicken powder and remaining salt.
5. Spread 85g of the mixture between 2 slices of bread and remove the crusts. Repeat with the other 2 slices.
6. Heat the oil to 180°C.
7. Deep fry the prawn toast for 2-3 minutes, until golden. Remove to kitchen paper to drain.
8. Top with the warm leeks, sprinkle over the sesame seeds and sesame oil and cut into 4 soldiers.
Sauce
1. Simmer the master stock for 20 minutes, until reduced by half. Season with the vin jaune.
Langoustine oil
1. Pour 2 tbsp oil into a pan over a medium high heat. Fry the langoustine heads and chilli flakes for 10 minutes, until lightly golden.
2. Add the remaining oil and cook over a medium low heat for 20 minutes. Strain through a sieve and chill until ready to use.
Gai lan
1. Steam the gai lan for 2 minutes, blast chill and reserve until ready to serve.
2. Place the gai lan on a hot barbecue for 1-2 minutes, or until golden
Pigeon glaze
1. Simmer the stock for 10 minutes, or until reduced to a glaze. Season with the vinegar.
Crispy shallot
1. Place the shallot and oil in a pan over medium heat and cook for 10 minutes until the shallots are golden brown and crispy.
To serve
1. Brush the pigeon with the glaze. Remove the breasts, cut them in half and top with the crispy shallots.
2. Spritz the gai lan with light soy and shaoxing wine
3. Finish with the sauce and split with a little of the langoustine oil.