Gastronomixs

Pigeon stock

Pigeon stock

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Ingredients

2.5

kg

pigeon carcasses

2.5

kg

duck necks

½

 

celeriac

1

 

large carrot

1

 

leek

200

ml

red wine

100

ml

Madeira

100

ml

port

4

g

salt

½

head

garlic

8

sprigs

thyme

2

sprigs

rosemary

1

bay leaf, fresh

Preparation method

  • Cut the vegetables into small pieces and gently fry them in a pan.
  • Add the red wine, Madeira, port, and salt and cook until the liquid has evaporated.
  • In the meantime, roast the necks and carcasses in the oven at 200°C until brown.
  • Then put them in a pan with around ten litres of cold water and bring to the boil.
  • As soon as the water boils, spoon off the foam.
  • Add the vegetables and the herbs.
  • Infuse for twelve hours at 90°C.
  • Pass everything through a sieve and reduce until you have a jus.

Serving suggestions

  • To make a pigeon glaze, reduce the jus until you have a syrupy glaze. Add Madeira and port to taste.
  • For further processing in various components.

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