Pi­geon breast with cher­ries and cho­co­late sauce

Cuisine | a&d - - Foreign Cuisine -

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.

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