Slow Cooked Pigeon with Perigord Black Truffles
Slow Cooked Pigeon with Perigord Black Truffles
Served with Confit Legs and Tortellini of Wild Mushrooms and Pigeon
Jus Gras
Serves 2
Ingredients:
Pigeon in Vacuum Bag:
2 pcs Bresse Pigeon @600g
50 g Perigord Black Truffles
2 pcs Vaccum Pack Bag
5 ml Port
5 ml Madeira
5 ml Armagnac
Pigeon Jus Gras:
100 g Pigeon Bones
5 g Thyme
2 pcs Shallots
2 pcs Button Mushrooms
300 ml Chicken Stock
80 ml Madeira
300 ml Water
Confit Legs
Reserved 4 pcs Pigeon Legs
2 pcs Garlic
100 g Duck fat
5 g Thyme
10g Sea Salt
Tortellini of Wild Mushrooms
Pasta Dough
500 g Flour
8 pcs Egg Yolks
3 pcs Whole eggs
1 tbsp Olive Oil
1 tbsp Salt
50 g Wild Mushroom raw
5 g Chives
1 pcs Shallots
10 g Olive Oil
Celeriac Puree
200 g Celeriac (peeled & grated)
20 g Butter
200 g Cream
120 ml Chicken Stock
4 pcs Baby Leeks
50 ml Olive Oil
Salt & Pepper
Cooking Method
For the Pigeon -
Remove the head and feet of the pigeon then cut out the wishbone,
removed all intestine. Run your fingers under the neck skin
and breast to make a pocket. Slice half of Black Perigord
Truffle thinly and place between the skin and the flesh.
Place the two pieces of pigeon into the Vaccum pack bag
and add the Port, Madeira, Armagnac, Salt and Pepper, then Vaccum
on Full power. Place the Pigeon into a Combi Steamer at 80
degrees C with half fan for 3 minutes, then Change to 65 degrees C
for 25 minutes, remove from the Combi Steamer and allow to
rest. Remove the thigh bone form the Pigeon Legs, chop the
Garlic and Thyme and mix with the Sea Salt and Rub into the Legs
allow to sit for 20 minutes. Wipe off the Salt mixture and place
into the Pre-heated Duck Fat and Confit until Tender. When its
Tender, remove from the fat and Pan-fried on the Skin to make it
crispy then keep in a warm place.
For the Sauce -
Chop the pigeon bones and pan-fry in hot corn oil until golden
brown. Add the Sliced Shallots and Button Mushrooms, caramelise
colour slightly, deglaze with Madeira reduce to half and add the
Water and Chicken Stock. Bring it to the boil and cook on a high
heat for 30 - 40 minutes. Strain the sauce, place it into iced
water. When the sauce has set scrape off the fat, put it on the
side reduce the stock by 2/3, then add the fat back and season to
taste.
For the Pasta Dough -
Place all the dry ingredients into a food processor, and while
running pour in the wet ingredients, mix until a sandy texture
remove from the container and kneed into a ball, cover with cling
wrap and allow to rest in the Refrigerator for 30
minutes.
Roll the Pasta into thin sheet then cut into disc using a pasta cutter slice the mushrooms, finely chop the shallots and sauté with Olive Oil until cooked. Season with Salt and Pepper, when Cool, then chop and mix with the chopped chives. Place a small ball of the Mushroom mix onto the centre of the pasta disc. Rub the rim of the disc with a little water. Fold over the disc to form a Semi circle pressing the edges to seal. Twist the two ends together to form a tortellini, place into boiling salted water and cook for 30 seconds; then place into iced water. When cold, remove it from the water, toss it with Olive Oil and set aside.
For the Celeriac Puree - sweat the Celeriac in a pre-heated pan with Butter over a medium heat until it starts to wilt, add the cream and cook until soft; place into a blender and puree until smooth, pass-through a drum sieve, season it. Pour into a plastic bottle and keep warm.
For the Baby Leeks - place it into a pre-heated pan with Olive Oil, then cover with the Chicken Stock, cook over a high heat until soft and all the liquid has gone and the leeks are glazed season, set aside in a warm place.
To finish -
Place the Pigeon into the Combi Steamer at 60 degrees C for 3
minutes, then remove from the Vaccum pack bag, add the juice to the
sauce. Remove the breast from the bone, season with sea salt.
Place the Tortellini back into boiling salted water for 2 minutes,
draw on the plate with the Celeriac Puree.
Place the Pigeon breast onto the plate with the confit legs,
Tortellini and Baby Leeks. Cut the remaining Perigord Black
Truffles into Battons and scatter over the pigeon. Drizzle the
sauce over the dish when finish.
