Wood pigeon

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

Armagnac sauce

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

Main course
Gluten-free

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