Gastronomixs

'Legs' of confit pigeon with Madeira and port

This alternative method of preparing a salpicon produces a real eyecatcher on the plate.

'Legs' of confit pigeon with Madeira and port

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Ingredients

1

 

shallot

25

g

butter

24

g

flour

10

 

confit pigeon legs

200

ml

pigeon jus (for the ragout)

200

ml

pigeon jus (for the jelly)

50

ml

Madeira

50

ml

port

15

g

Vegetal

 

 

salt and pepper

Preparation method

  • Finely chop the shallot and gently fry in the butter.
  • Add the flour and leave the mixture to cook on a low heat.
  • Pull the meat from the pigeon legs and keep the bones, then finely chop the meat and add it to the pan.
  • Stir in 200ml of pigeon jus and bring the mixture to the boil until it thickens.
  • Season to taste with salt and pepper, pipe the pigeon mixture into a spherical silicon mould, insert a bone into each sphere, and leave to harden in the freezer.
  • Now mix 200ml of pigeon jus with the Madeira, the port, and the Vegetal, and bring the mixture to the boil.
  • Remove from the heat and dip the frozen pigeon ‘legs’ in the jelly.
  • Allow the ‘legs’ to come up to room temperature before serving.

Serving suggestions

  • As an amuse-bouche with components of red cabbage, beetroot, or raspberry.
  • As a component in a main course with pigeon.

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