Pigeon with cream of goat’s cheese
Welcome in the autumn with this seasonal sensation of pigeon with cream of goat's cheese, foie gras and pigeon heart from Jonnie Boer, featured exclusively in FOUR International...
Keywords
- hotels & travel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 2 pigeons
- celery sticks
- 3 carrots
- 2 leeks
- Red wine
- Madeira
- Port
- 7.5kg pigeoncarcass
- 7.5kg duck necks
- 12g salt
- 1 garlic bulb
- 1/4 thyme sprig
- 1/4 rosemary sprig
- 3 laurel leaves
- 3 celeriac
- Salt
- Lemon
- White vinegar
- 750g cleanedceleriac
- 250g cream
- Thyme
- 7 g salt
- Cayenne pepper
- Lemon juice
- 500ml milk
- 250ml celeriacbroth
- 250g celeriac purée
- 9g agar
- 35g vegetal gelatin
- 5 shallots
- 100g butter
- 20g goose fat
- 120g flour
- 4 pigeon legs
- 1.5l pigeon gravy
- 20ml madeira,reduced
- 20ml port, reduced
- 640g hazelnuts
- 720g celeriac purée
- 200ml milk
- 4 pigeon wings
- Sunflower oil
- 2 pigeon hearts
- 20ml sunflower oil
- 300ml pigeon gravy
- Pigeon liver, halved
- 10g butter
- Pepper
- Rosemary
- 450g foie gras
- 550ml celeriacbroth
- 14g agar
- 200g goat’s cheese
- White balsamic
- Vermouth
- 1 kohlrabi, cut into5mmx5mm cubes
- 100g sugar
- 100ml vinegar
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