Breast and leg of pigeon, artichoke, cherry, pistachio

Mark Stinchcombe

Mark Stinchcombe

7th March 2016

Breast and leg of pigeon, artichoke, cherry, pistachio

Breast and leg of pigeon, artichoke, cherry, pistachio

Ingredients

  • For the pigeon:
  • 1 whole squab pigeon (medium to large)
  • 8 sprigs of thyme
  • 2g salt
  • 15g butter
  • 1 medium sized vac pack bag
  • 1 garlic bulb
  • 400ml duck fat
  • 50g plain flour
  • 2 eggs
  • 50g panko breadcrumbs
  • 25g Iranian pistachios
  • Vegetable oil for frying and deep fat frying
  • Sea salt to taste
  • Black pepper to taste
  • For the artichoke puree:
  • 10 large Jerusalem artichokes, washed
  • 1 medium onion
  • 200ml double cream
  • 200ml whole milk
  • 50g butter
  • Sea salt to taste
  • For the crushed artichoke and crisps:
  • 4 medium Jerusalem artichokes
  • Rock salt to taste
  • For the pickled cherries:
  • 50g English ripe cherries
  • 10ml sherry vinegar
  • 5g soft brown sugar
  • Sprig of thyme
  • 1 medium vac pack bag
  • For the sauce:
  • 4 banana shallots
  • 50ml Ruby port
  • 200ml red wine i.e. merlot
  • Sprig of thyme
  • 500ml veal stock
  • 10g cocoa nibs
  • Leftover pigeon bones
  • For the pac choi:
  • 1 head of pac choi
  • 15g butter
  • Salt to taste
  • Water
  • To garnish the plate:
  • 6 nasturtium leaves, small
  • 5g Iranian pistachios
  • Equipment
  • For the pigeon:
  • Medium sized frying pan
  • Small saucepan
  • Water bath set at 56 degrees
  • Red chopping board
  • 3 small bowls for pané
  • Fryer set to 170 degrees
  • Utensils
  • Knives
  • Vac pack machine
  • Trays for resting and garnish
  • For the artichoke puree:
  • Medium sized saucepan
  • Small saucepan
  • Sieve
  • Thermomix food processor
  • Mandolin
  • Utensils
  • Green chopping board
  • Knives
  • For the crushed artichoke and crisps:
  • Small oven tray
  • Fryer set to 170 degrees
  • Utensils
  • For the cherries:
  • Vac pack machine
  • Water bath set at 56 degrees
  • Knives
  • Utensils
  • Green chopping board
  • For the sauce:
  • Large saucepan
  • Small saucepan
  • Sieve
  • Muslin cloth
  • Utensils
  • For the pac choi:
  • Medium saucepan
  • To finish:
  • Garnish trays
  • J cloths
  • Plate
  • Jug for sauce

Method

For the pigeon:

1 Prepare the pigeon taking out the guts, cut the legs off. Cleaning the wing bones, take out the wishbone so you are left with the crown.

2 Remove the thigh bone from the pigeon legs and put them into the duck fat with a sprig of thyme and a bulb of garlic, put on a low heat and confit for 45 minutes till soft and tender.

3 Place flour, egg and breadcrumbs into 3 separate bowls, chop the pistachios and place them with the breadcrumbs. Once the leg has been confit, pané the leg, and fry just before serving.

4 Place the pigeon crown in a vac pack bag with the butter, sprig of thyme and salt, seal on full. Place in the water bath for 45mins on 56 degrees. Once the pigeon is done, take out the bag and dry off on a j cloth. Seal the pigeon until golden and caramelised. Add a small amount of butter and a sprig of thyme and spoon over the pigeon when bubbling. Take the pigeon out of the pan and rest for 10 minutes. Take the breasts off the crown ready for serving.

For the puree:

1 Peel the artichokes and thinly slice on a mandolin, finely slice 1 onion. In a medium sized saucepan, sweat off the onion in butter before adding the sliced artichokes. Add the cream and milk and bring to the boil then slowly simmer for 20-25 minutes until tender.

2 Transfer to the Thermomix and blend on a high speed until the puree is smooth. Season and keep warm.

For the crushed artichokes and crisps:

1 Place the artichokes on a tray with a sprinkling of rock salt on the bottom and place in an oven at 170 degrees for 40 minutes.

2 The artichokes should be soft to touch, remove from the oven and cut in half. Scrap out the middle of the artichoke being careful not to break the skin. Remove all the flesh and chop it up, season and keep warm.

3 Deep fry the skins at 170 degrees, then season and drain.

For the pickled cherries:

1 Take the stalks off and cut the cherries in half removing the stones. Place in a vac pack bag with the sherry vinegar, brown sugar and thyme. Seal and place in a water bath set to 56 degrees, cook for 10 minutes.

2 Remove the cherries from the bag and keep warm.

For the sauce:

1 Heat the oil in a saucepan and when hot add the pigeon bones. Cook until well coloured stirring occasionally. Remove the bones from the pan and add the sliced shallot, garlic and thyme and cook for 2 minutes. Add the red wine and port and cook until reduced by ¾. Add the stock and bring to the boil before adding the bones. Cook for 40 minutes on a simmer, skimming the fat off.

2 Strain the sauce through a fine sieve and muslin cloth, and pour into a small saucepan, add the cocoa nibs and set aside for serving.

For the pac choi:

1 Add the butter, water and salt to a saucepan and bring to the boil, add the pac choi and cook just long enough for the pac choi to wilt. Drain and keep warm.

To finish:

1 Make a streak of the puree on the plate; place the crushed artichoke in the centre of the plate. Remove the pigeon breasts from the carcass, and then place on top of the crushed artichoke. Place the artichokes skins, pac choi leaves and the pickled cherries around the breast.

2 Cut the bottom off the confit leg so the leg stands upright and place at the top of the plate. Sprinkle a few nasturtiums and pistachios. Finally, spoon over the pigeon sauce.

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