Mountain pigeon breast with white carrot and chicken liver puree with sauce
2 servings
60 minutes
This exquisite recipe is a harmonious blend of textures and flavors. The breast of mountain meat pigeon, gently marinated and baked with truffle paste, acquires depth of flavor and a velvety texture. The puree of white carrot and chicken liver adds softness and a slight sweetness, while the orange-cream sauce enriches the dish with fresh citrus notes. Apple ravioli provide a pleasant tartness and complete the composition. This recipe is inspired by French gastronomic traditions, where conveying the complexity of flavors through the combination of natural ingredients is essential. The dish is perfect for a festive dinner where the delicacy and sophistication of culinary art are appreciated.
1
Marinate the pigeon breasts and leave for 2 hours. Fry them in olive oil for 3-4 minutes until golden brown over medium heat (160–180 degrees). Coat the fried breasts with truffle paste and send to the oven for 4–6 minutes at 120 degrees.
- Pigeon breast: 80 g
- Olive oil: 10 ml
- White Truffle Paste: 50 g
2
Apple ravioli. Peel the apples, remove the cores, cut into medium pieces, and sauté in butter over low heat. Add sugar and white dry wine, simmer until the apples are soft. Add cream, vanilla seeds, and gelatin. Keep on low heat until the gelatin dissolves. Then strain through a fine sieve to get a smooth mixture without lumps. Pour the warm mixture onto a silicone sheet or plastic cutting board to form an even layer about 3 mm thick. Once set, cut the sheet into strips 3 cm wide. Place 2 strips crosswise, put 1 teaspoon of filling in the center and wrap the ravioli into a square shape.
- Apple: 50 g
- Butter: 130 g
- Sugar: 200 g
- Dry white wine: 250 ml
- Cream: 570 ml
- Vanilla: 1 g
- Gelatin: 50 g
3
Cut the peeled apples into pieces, sprinkle with sugar, and stew in a pan with a little water until the apples are soft. Add brandy, mash the apples with a fork, add seeds from the vanilla pod, and mix.
- Apple: 50 g
- Sugar: 200 g
- Cognac: 55 g
- Vanilla: 1 g
4
Clean the chicken liver from the film, finely chop the carrot, shallot onion, and garlic. Sauté the carrot and shallot in olive oil until half-cooked, add the chicken liver, garlic, soy sauce, and a little sea salt since soy sauce contains salt. Add cognac and freshly ground black pepper, mix well, add cream and simmer the sauce on low heat until homogeneous. Blend everything and strain. Place 1.5 tablespoons of puree on a plate next to the pigeon breast.
- Chicken liver: 100 g
- Carrot: 100 g
- Garlic: 20 g
- Shallots: 50 g
- Olive oil: 10 ml
- Soy sauce: 25 ml
- Sea salt: 3 g
- Cognac: 55 g
- Ground black pepper: 4 g
- Cream: 570 ml
5
Mix orange and lemon juice, add sugar and white wine, and simmer for 30-40 minutes over medium heat. Then add cream cheese and blend everything together. Transfer the sauce to a siphon for an airy consistency when serving. If a siphon is unavailable, spoon the sauce onto the plate next to the pigeon breast.
- Orange juice: 50 ml
- Lemon: 2 g
- Sugar: 200 g
- Dry white wine: 250 ml
- Mascarpone cheese: 350 g