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Pigeon and star anise jus with silverskin onion confit and roses

A very tasty jus made from pigeon with added depth due to the star anise, silverskin onion confit, and roses.

Makes 800ml. 11102021 

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Allergens and dietary requirements

  • Celery
  • Cow's milk
  • Lactose
  • Sulphite

Ingredients

2
kg
pigeon carcasses
1
carrot, roughly cut
0.5
celeriac, roughly cut
4
stalks
celery
2
onions, roughly cut
1
bulb
garlic
600
ml
balsamic vinegar
20
pieces
star anise
10
g
coriander seeds
5
leaves
bay leaf
5
cloves
10
l
water
4
l
demi-glace
as needed
sunflower oil
as needed
sultanas, hydrated
as needed
cocktail onions, confit
as needed
butter
as needed
dried rose petals
as needed
salt and pepper

Scale recipe

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