Roasted Pigeon with Potatoes and Beans
1 Squabe from Landes
Oil, butter, salt
8 grams of Carrots
6 grams of Celery Stalk
8 grams of Onion
150ml of Chicken Stock
300grams of Baby Potatoes
Oil and Butter
10 Thin Slices of Pancetta or Smoked Bacon
100grams of Fava (broad) beans
100grams of cut Mushroom
60grams of Chopped Shallots
20grams of Tarragon
1 thyme Sprig
Pigeon Squabe 5 m / Over
Temperature 40–42 degree
Boiling Sauce -25m
STEP: 1. Take the potatoe to peel and boil with garlic pepper and rosemary.
STEP: 2. Clean the Pigeon and take off its two fingers leaving the middle finger.
STEP: 3. Burn off the legs of the pigeon if it´s possible.
Remove the skin with paper quickly.
Cut the head and open the neck to clean the inside.
Cut the wings and remove the middle breast bone.
Clean the inside of the pigeon and keep all the bits.
Pull the pigeon breast skin over the head and tie tight with string.
Cover the pigeon´s legs with aluminium paper
STEP: 4. Gather all of the pigeon´s interior organs and cut the parts with meat very well.
Gather all the meat and pigeon blood on the chopping board and chop all these very fine.
Finally, put all these ingredients in the fridge.
STEP: 5. Prepare the sauce. Cut the separated wings in small cubes to fry on the pan.
Remove the wings from the pan and store them to one side of the board.
Peel the carrots, celery, onions, shallots and mushrooms.
Cut these all in mirepoix .
Fry all the vegetables with butter. Mix the bone with the vegetables and the wings. Add and mix veal stock.
Wait until the juice becomes a brown colour and then filter the juice.
STEP: 6. Take the pigeon from the fridge, add salt and pepper and fry the pigeon with oil until the skin is brown on all sides.
Put the pigeon in the oven to cook for 8 minutes.
Check the pigeon after 8 minutes to see if it’s cooked, if not cook for another 3 minutes.
Separate the legs from the breasts.
When the pigeon is cooked, separate the breasts from each other and try to keep the breast´s top skin in place.
Take the blood from the fridge and store behind your board.
Take part of the juice you kept from previous steps and reduce to start boiling. Add the blood and mix quickly until the blood becomes a brown colour.
Add salt and pepper and the meal is finally ready to serve.