SQUAB PIGEON BREASTS AND LEG BON BON

Graeme Cheevers

Graeme Cheevers

28th August 2012

SQUAB PIGEON BREASTS AND LEG BON BON

Start by removing the breasts from the pigeon, remove the fillets and any sinew. Using the transglut...

Ingredients

  • For Squab:
  • 1 Squab Pigeon
  • 1 Tsp Transglutaminase Powder
  • 100g Crepinette
  • 20ml Vegetable oil
  • 5g Maldon Salt
  • Leg Bon Bon:
  • 2 Pigeon legs
  • 1Tbsp brandy
  • 1 Chicken Breast
  • 1 Egg white
  • 50g Double cream
  • 100g Mixed Wild mushrooms
  • 1 Small Shallot
  • 1 Clove Garlic
  • 30g Butter
  • Pane Bon Bon
  • 30g flour
  • 1 Egg
  • 50g Panko Breadcrumbs
  • Squid:
  • 30g Fresh peas
  • 30g Butter
  • 30ml Water
  • 1 Large Squid (prepared and cleaned)
  • Pea Puree:
  • 200g Peas
  • 20g Butter
  • Pickled Radish:
  • 100g White Radish (mooli)
  • 1 Packet Squid Ink
  • 2tbsp White Wine Vinegar
  • Sauce:
  • 2 Packets Squid ink
  • 2 Star Anise
  • 100ml Chicken Jus

Method

Start by removing the breasts from the pigeon, remove the fillets and any sinew. Using the transglutaminase powder stick the breads together. Wrap the breasts in crepinette and now vacume pac and place in the water bath at 65oc for 45 minutes.
For the leg bon bon remove the meat from the legs and dice small. Heat a sauté pan until smoking and quickly sear the meat, deglaze with the brandy. Reserve the bones from the legs and scrape clean.
Boil in water then dry. Make a chicken mousse with the chicken breast egg whites and cream, rest in the fridge. Brunoise the shallots and garlic and sweat off in butter add the mixed mushrooms and cook, deglaze with jus.
Cool the mushrooms and finely chop. Fold the meat and mushrooms into the chicken mousse, now pipe into small silicon dome moulds and freeze. Once frozen take two domes and roll together.
Pane in the breadcrumbs and reserve.
For the radish slice thinly on a mandolin and using a small cutter cut out to circles mix the squid ink and white wine vinegar and add the radish.
For the pea puree bring a large pan of salted water to the boil and cook the peas for two minutes, strain and reserve the liquid, blitz the peas in the thermomix adding the butter and reserved liquid if required to adjust consistency.
To make the sauce warm the jus and add the squid ink and star anise bring to the boil and infuse for 10 minutes, strain and reserve.
To finish the dish heat a non stick pan with the vegetable oil and add the squab breast colour on all sides. Bring another pan with the water and butter to the simmer and emulsify, add the peas and beans, now finely slice the squid and add to the pan, season and cook for 1 minute. Finish with a squeeze of lemon juice. Deep fry the leg bon bon until golden then insert the cleaned leg bone.
To assemble the dish pipe the pea puree and top with the bon bons place the radish on the plate, now slice the pigeon and season with Maldon salt. Place the squid and peas on the plate and top with the pigeon. Pour the sauce around the pigeon and serve.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.