Roasted Pigeon with Pistachio, Orange Tapioca and Dried Fruit Paste

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Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Presentation

Spread a layer of pistachio purée across 6 plates. Using 2 hot teaspoons, place 2 quenelles of dried fruit paste on each plate. Place 3 dollops of orange tapioca around each plate and top with a cube of leg meat. Position 2 pieces of breast fillet on opposing sides of the plate.

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