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Pigeon with Strawberries and Roses |
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Year |
2004 |
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Author |
Joan Roca |
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Served |
Hot |
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Course |
Meat |
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| INGREDIENTS- 4 serving |
| Pigeons: |
Spice mixture: |
4 pigeons
1 dl. pigeon stock
salt, pepper
olive oil |
1 tablespoon of coriander, cinnamon,
ginger and cumin, in equal parts. |
| Rose preserve: |
Rose petals: |
100 g rose water, 120 g sugar,
20 g rose petals, to make a rose syrup.
250g of strawberrys for decoration.
Maldon salt |
8 dried rose petals: petals dipped
in syrup and oven-dried. |
| METHOD: |
| Pigeons: |
Rose preserve: |
Clean the pigeons separating
the neck, the wings and the legs, stretching these to break drumstick
tendons.
Brown pigeon parts lightly. Cool. Season with spice mixture.
Vacuum pack each pigeon in its stock.Boil in a Dutch oven at 62ºC.
(low fire). After 2 hours remove the bags and cool immediately.
Store.
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Boil the rose water with the sugar
and cut-up rose petals and boil for 10 minutes. Untill it has the
consistency of syrup. |
| Reviving the pigeon: |
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Place the bag in a Dutch oven and boil for 10 minutes. Open
the bag and drain the sauce into a saucepan to be reduced.
Segregate the pigeon breast and carve into thin slices.
Sauté drumsticks lightly in a frying pan with a tablespoon
of oil.
Slice strawberries and roast in the pan.
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| ASSEMBLY: |
Assemble the sliced pigeons breast on a
plate accompanied by the strawberry slices, the drumsticks and
garnish with rose preserve (jam).
Pour the sauce around it and sprinkle with the dried rose petals,
Maldon salt and grind some black pepper over it.
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| See more: 1
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5 |
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