Serves 4

Ingredients

White Port jelly

1.5L Sandeman white port

3g agar agar

 

Madeira jelly

1.5l Madeira

3g agar-agar

 

Jerusalem artichokes

3 Jerusalem artichokes

600ml veal stock

Star anise

Salt

 

Duck foie gras

460g foie gras escalopes

100g almonds

Salt of Cervia

 

Pigeon and pigeon sauce

2 pigeons

70g celery

70g carrot

70g onion

3 cloves garlic

15g tomato concentrate

100ml red wine

100ml Madeira

1l water

 

To serve

Chervil

Apple blossoms

 

Method

White Porto and Madeira jellies

Bring the white port to the boil and reduce to obtain 200ml of liquid. Add agar-agar and bring to the boil again. Remove from heat, pour on a baking tray and once cooled, cut into small cubes. Repeat the same operation to prepare the jelly of Madeira.

 

Jerusalem artichokes

Peel the Jerusalem artichokes and with a round-shape mould into 2cm diameter circles. Cook for 15 minutes at low heat in the veal stock flavored with star anise. Season with salt.

 

Medallions of duck foie gras

Cook the escalopes in a steam oven at 63C for 15 minutes. Remove from oven, cut with a round-shape mould (2cm diameter) to obtain 8 medallions. Grill for few moments on both sides. Roast and chop the almonds. Roll the medallions in the chopped almonds, taking care to make them adhere to foie gras very well. Season with salt of Cervia.

 

Pigeon sauce

Put the carcasses of pigeons in a pot and brown with extra virgin olive oil. Add the vegetables previously cleaned, washed and diced. Let them dry and add the herbs. After 5 minutes, sprinkle the vegetables with red wine first then Madeira and allow the liquid to evaporate each time. Add water and bring to the boil over a low heat, reducing to 2⁄3. Pass the sauce through a fine strainer and reduce down further until the sauce is thick and dark.

 

Pigeon

Clean the pigeon breasts and put them together in pairs, wrapping them in plastic wrap to form a cylinder with a diameter of 2cm. Cook in a steam oven at 63C for 20 minutes. Let the meat rest for 3 minutes then glaze it with the pigeon sauce. Season with salt then cut the meat into slices 1cm thick.

 

To serve

Place the medallions in the middle of the plate, alternating them with a slice of Jerusalem artichoke and a slice of pigeon. Decorate with small cubes of jelly previously prepared. Garnish the dish with apple blossoms, chervil and a few drops of pigeon sauce.

 

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