Name: Wood pigeon (Armagnac sauce)
Yield: Makes 1
Ingredients: 40 ml Armagnac sauce; 100 ml duck fat; 50 g rock salt; 2 garlic cloves; Bunch of thyme; 1 baby red beetroot; 30 g butter; 3 heritage beetroots (red, gold, candy); Rock salt; 200 g spinach leaves, nerves removed; 3 bunches mizuna; 3 tarragon leaves, diced; 100 ml pigeon sauce; Few drops of 8 year old balsamic vinegar; 100 ml port; Cold butter; 100 g ice; 1 red beetroot, grated; 1 wood pigeon, including heart; 50 ml reduced beetroot juice; 25 ml Armagnac; Bunch tarragon leaves, diced; 20 ml olive oil; 6 mizuna leaves; 60 ml pigeon sauce; 50 g butter; 1 tbsp pigeon sauce; 20 ml beurre noisette

Preparation info

Makes
1

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Pigeon

1 wood pigeon, including heart
50 g rock salt
2 garlic cloves

Method

Pigeon

Remove the legs of the pigeon without damaging the skin of the breast. Salt legs in rock salt, garlic and thyme for 20 mins. Wash off salt, pat dry and confit in duck fat until soft. Cool down in the duck fat and pick off the leg meat, discarding skin, bones and veins. Mix with the pigeon sauce and diced tarragon. Refrigerate the confit leg. Then rem