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.