Pigeon breast with cherries and chocolate sauce
CHERRY PUREE: 1 kg of cored cherries
15 g fresh galangal 15 g of dried coriander
20 g of star anise 15 g of cocoa beans 50 g of butter 100 g of port Place the spices in a satchel and sweat them in butter together with the cherries. Deglaze with the port and reduce to a syrupy consistency. Remove the spice satchel and place the syrup in a Thermomix set to maximum speed until you end up with a smooth puree. CHOCOLATE SAUCE
Pigeon carcasses 200 g of smoked bacon 400 g of carrots 400 g of onions 100 g of celery 200 ml of red wine
Thyme Rosemary 100 g of XOCOPILI (Valhrona)
chocolate Sweat the pigeon carcasses and the smoked bacon until they are nicely colored. Add the vegetables and let cook for another 5 minutes. Deglaze with red wine and add some veal brown stock. Let cook for 1 hour over low heat. Strain the sauce, then reduce to a thicker consistency. Right before serving, use a mixer (ex. Bamix) to mix this sauce with the chocolate sauce. PIGEON FILLET - 45 MIN Salt, Sichuan pepper
50 g of brown miso 100 g of brown butter Sweat the pigeon fillets skin-side, then add the butter and the miso. Turn over the fillets and sprinkle with butter until the meat is nice and pink. Remove from heat and plate the dish.