Laura Peri Pigeon, Red Turnip, Peach - Koppert Cress
Ingredients and method Pigeon breast - 150 g dried mixture of Cress leaves (including Shiso Leaves, Cardamon Leaves and Wheat Grass) - 50 g of hay - 30 g of
Ingredients
- 150 g dried mixture of Cress leaves (including Shiso Leaves, Cardamon Leaves and Wheat Grass)
- 50 g of hay
- 30 g of honey
- 10 g white wine vinegar
- 10 g pigeon demi glass
- 10 g soy sauce
- 3 juniper berries
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