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COOKING INSTRUCTIONS

 

COOKING THE PIGEON
Recover the offal; bone the pigeons, leave the breast on the bone. Place in a vacuum bag and cook for 3 hours at 58º to taste. Roast them in their offal with a knob of butter.
 
PIGEON SAUCE
Reduce the pigeon jus and orange juice by 1/2  Infuse with the galangal, white flowers, angostura, verbena,...

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COOKING INSTRUCTIONS

 

COOKING THE PIGEON
Recover the offal; bone the pigeons, leave the breast on the bone. Place in a vacuum bag and cook for 3 hours at 58º to taste. Roast them in their offal with a knob of butter.
 
PIGEON SAUCE
Reduce the pigeon jus and orange juice by 1/2  Infuse with the galangal, white flowers, angostura, verbena, lemon balm and Martini rosso for five minutes with the lid on. The sauce should have a little jus.
 
CORIANDER & LEMON CONDIMENT
Put all the ingredients in a food processor bowl and spray with lime juice. Grind. Reduce to a fine purée. 
 
COOKED COMPÔTE WITH OFFAL
Glaze the upper thigh. Sauté the lower part and the offal with spring onions. Moisten with pigeon jus and a little blackcurrant syrup. Leave for 15 minutes to form a compôte. Then, shred into mousseline, clear and set aside until later. Dress with compôte quenelle. Place the misting of rice over the upper thigh after cooking.
 
BLACK FRUITS
Put sugar and a little blackcurrant vinegar in a saucepan. Boil until it becomes caramel-like in consistency, then deglaze with a little leftover blackcurrant syrup. Add the black fruit into the container. Separate when the syrup cools down.
 
AUBERGINE WITH MISO
Steam the aubergines uncovered for 15 minutes. Then, cut them in half lengthwise. Resting a weight on them, drain over a tray. Flambé the sake and mirin. Let it reduce a little, add sugar and stir. Pour the syrup over the miso and grind. Let the mixture cool down a little before adding the egg yolks. Stir well. Add the hazelnut paste and hazelnut oil. Use a spatula to cover the half aubergines with the miso mixture and oven cook for 30 minutes at 110º. To serve: cleanly cut the aubergines and sauté in a frying pan; deglaze with the soy-lemon-honey lac.
 
HONEY, SOY & LEMON LAC
Pour the juice into a bowl. Mix in with the honey, soy sauce and grated ginger.
 
AUBERGINE & BANANA PURÉE
Melt some butter in a frying pan, then cut up the aubergine. Add curry powder. Sauté the aubergines and deglaze with lemon juice. Add the grated peel. Put everything in the blender. Add the two bananas and grind into a fine purée. Set aside in the cold.
 
BLACK RICE MIST
Cook round rice with a little salt and a sprig of rosemary, an orange and sticks of licorice. After cooking, remove the licorice and rosemary and add vegetable coal. Stir to form a grainy paste, which should be black. Spread over a silicone mat and dry in the oven. Cut rectangles and fry at 180º until the mixture starts to swell. Set aside. 
 
BLACKBERRY VINEGAR
With a little ruler, draw lines on the plate.
 

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Ingredients 4 persons
  • PIGEON
  • duck breast
  • lemon verbena
  • PIGEON SAUCE
  • 1 l pigeon jus
  • 1/2 l orange juice
  • galangal
  • chamomile flower
  • elderflower
  • 1/4 l Martini rosso
  • drop of angostura
  • 1 bunch verbena
  • lemon and lemon balm
  • CORIANDER CONDIMENT
  • 2 soup spoonfuls fresh coriander
  • 2 soup spoonfuls milled almond
  • 2 small peppers
  • 2 cloves garlic
  • 2 limes
  • 1/4 lemon in brine
  • COOKED COMPÔTE WITH OFFAL
  • spring onion
  • blackcurrant syrup
  • pigeon jus
  • BLACK FRUIT COMPÔTE
  • blueberries
  • blackberries
  • blackcurrants
  • brown sugar
  • blueberry vinegar
  • blackcurrant syrup
  • salt and pepper
  • AUBERGINE MISO
  • 2 large round aubergines
  • 40 ml sake
  • 15 ml mirin
  • 50 g sugar
  • 250 g soft miso
  • 2 egg yolks
  • 1 soup spoonful hazelnut paste
  • 1 coffee spoonful hazelnut oil
  • HONEY, SOY AND LEMON LAC
  • 1/2 l lemon juice
  • 3 spoonfuls honey
  • 1/4 l soy sauce
  • 1 ginger root
  • AUBERGINE & BANANA PURÉE
  • 2 aubergines
  • 2 bananas
  • remnants of 2 limes + the juice
  • 1 teaspoonful sweet curry
  • BLACK RICE MIST
  • rice
  • vegetable coal
  • licorice
  • orange
  • rosemary
  • ROMATIC HERBS AND FLOWERS
  • lemon verbena
  • lemon balm
  • mint with lemon
  • begonia
Recipes. The Cook & Chef Institute