Mountain Pigeon Breast with White Carrot and Chicken Liver Purée with Sauce

Main Courses | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Mountain Pigeon Breast with White Carrot and Chicken Liver Purée with Sauce

Ingredients

Salt - 0 oz
Pigeon Breast - 5 oz
Ground Black Pepper - 0 oz
Thyme - 0 oz
Soy Sauce - 0 fl oz
Olive Oil - 0 fl oz
Truffle Paste - 0 oz
Clear Apple Juice - 25 oz
Cream - 20 fl oz
Gelatin - 0 oz
Butter - 5 oz
Dry White Wine - 10 fl oz
Apple - 0 oz
Vanilla salt - 0 oz
Brandy - 0 oz
Chicken Liver - 5 oz
Carrot - 5 oz
Garlic - 0 oz
Shallot - 0 oz
Ocean salt - 0 oz
Orange juice concentrate - 0 fl oz
Sugar - 5 oz
Lemon - 0 oz
Mascarpone Cheese Unagrande - 10 oz

Step by Step guide

Step 1

Marinate the pigeon breasts for 2 hours. Sear them in olive oil for 3–4 minutes until golden brown over medium heat (160–355°F). Brush the seared breasts with truffle paste and place in the oven for 4–6 minutes at 250°F.

Step 2

Apple Ravioli. Peel the apples, remove the cores, and cut into medium pieces. Sauté in butter over low heat. Add sugar and dry white wine, simmer until the apples are soft. Add cream, seeds from the vanilla pod, and gelatin. Keep on low heat until the gelatin dissolves. Then strain through a fine sieve to achieve a smooth mixture without lumps. Pour the warm mixture onto a silicone mat or plastic cutting board to form an even layer about 3 mm thick. Once set, cut the sheet into strips 3 cm wide. Place 2 strips crosswise, place 1 teaspoon of filling in the center, and fold the ravioli into a square shape.

Step 3

Cut the peeled apples into pieces, sprinkle with sugar, and sauté in a pan with a small amount of water until soft. Add brandy, mash the apples with a fork, add seeds from the vanilla pod, and mix.

Step 4

Clean the chicken liver from the membrane, finely chop the carrot, shallot, and garlic. Sauté the carrot and shallot in olive oil until semi-cooked, add the chicken liver, garlic, soy sauce, and a pinch of sea salt, as the soy sauce contains salt. Add brandy, freshly ground black pepper, mix, add cream, and reduce the sauce over low heat until homogeneous. Blend everything in a blender and strain. Place 1.5 tablespoons of purée on a plate next to the pigeon breast.

Step 5

Orange-Cream Sauce. Mix orange and lemon juice, add sugar and white wine, reduce for 30–40 minutes over medium heat to about 350 ml. Then add cream cheese and blend everything together in a blender. Charge the resulting sauce in a siphon for an airy consistency when serving. If a siphon is not available, the sauce can be spooned onto the plate next to the pigeon breast.