Pigeon, Yeast Soubise and Blueberry Whey Compote

Name: Pigeon, Yeast Soubise and Blueberry Whey Compote
Yield: Serves 4
Cuisine: France
Ingredients: butter, to season; butter or oil, for frying; 4 white onions, peeled, chopped; 390 g (13¾ oz/2½ cups) blueberries; 1 teaspoon caster (superfine) sugar; 16 spring onions (scallions), peeled and trimmed; 1 tablespoon butter; 2 eggwhites; 4 pigeons, cleaned; necks, hearts and livers reserved; 1 onion, charred; 6 cups grey salt; red wine, for deglazing; chicken stock, to cover; 60 ml (2 fl oz/¼ cup) milk; 2 tablespoons fresh yeast; 1 teaspoon grapeseed oil; Banyuls wine vinegar, to season

Preparation info

Serves
4

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

4 pigeons, cleaned; necks, hearts and livers reserved
2 eggwhites
6 cups grey salt

Europe
France
Main course
Mediterranean

Method

Preheat the oven to 230°C (450°F/Gas 8). To make pigeon jus, roast the pigeon necks, hearts and livers until caramelised. Add the charred onion and a little red wine to deglaze the pan. Cover the mixture with chicken stock and simmer for 4 hours, skimming constantly. Pass through a fin