Lentils
- Lentils
- Carrot
- Butter
- Lemon
- Ras el hanout
- Seasoning
Pigeon, raz el hanout lentils, roscoff, wild garlic oil, jus
Darryl Quested
19th November 2020
Pigeon, raz el hanout lentils, roscoff, wild garlic oil, jus
60 min
Sous vide pigeon breast finished on the plancha
Leg lollipop
Charred roscoff onion petals
Carrot and raz el hanout lentils
Wild garlic oil and Jus
Ingredients
Jus
- Pigeon carcasses
- Mirepoix
- Veal stock
- Red wine
- Port
- Hard herbs
Wild garlic oil
- Wild garlic
- Rapeseed oil
Pigeon
- Breast
- Leg
- Garlic
- Thyme
- Rapeseed oil
- Panko
- Egg
- Flour
Method
Jus
cook out the mirepoix until softened, add pigeon carcasses and roast together at 180 degrees for 15 minutes, deglaze with red wine and port then add the veal stock. Simmer for at least 2 hours, constantly skimming to make sure you have a nice
Wild garlic oil
blanch wild garlic in boiling water for 5 seconds then refresh in iced water,dry off wild garlic as best you can, add together with the oil in a blender and blitz together. Hang strain through double muslin.
Lentils
Add carrots, lemon juice, ras el hanout, butter and a splash of water to a sauce pan, bring to a boil and cook out until carrots are soft and the ras el is cooked out, blitz to a smooth puree in a blender.
Blanch lentils until al dente (15-20mins)
To serve warm the puree with the lentils.
Pigeon
Season the breast and put into a vac pac bag with garlic and thyme and a touch of rapeseed oil. Sous vide at 58°C for 15 minutes, blast chill.
Do the same with the legs, but cook these at 65°C for an hour before blast chilling. Once chilled, double pané in flour, egg and panko bread crumbs.
To serve: sear the pigeon breast skin side down on a hot plancha/pan. Flip and finish with butter.
Deep fry leg lollipop.
Onion
Cut off the top of the onion and cook whole cut side down on a hot pan until the individual rings are charred, add a dash of veal stock to the pan and cook in the oven at 180°c for 30 minutes. Once cooled separate each layer of onion.
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