Squab Pigeon à la Presse and Gratin of Celeriac Dauphinoise
John Williams, Executive Chef at the Ritz is back with this amazing recipe of Squab Pigeon à la Presse. A dish that is well worth the effort!
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Ingredients
- 2 x Squab Pigeon
- 100ml Duck Stock
- 100ml Thickened Veal Stock
- 50ml Port
- 30 ml Armagnac
- 30g Duck liver parfait
- 30g Shallots
- 15g Crushed Black Peppercorns
- Half a bottle good Burgundy
- 20g Unsalted Butter
- 5g Green Peppercorn
- 1n Bay Leaf
- 2no Sprig of Thyme
- 10g Dijon Mustard
- 15g Soft Breadcrumbs
- 2g Flat Parsley
- Oil/Butter for cooking
- 200g Celeriac
- 40g Butter
- 1 clove Garlic
- 150g Gruyere Cheese Milk
- 75ml Milk
- 100ml Cream
- Salt, Pepper and Nutmeg to taste
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