2 celery sticks
7.5kg duck necks
1 garlic bulb
1/4 thyme sprig
1/4 rosemary sprig
3 laurel leaves
7 g salt
250g celeriac purée
35g vegetal gelatin
20g goose fat
4 pigeon legs
1.5l pigeon gravy
20ml port, reduced
720g celeriac purée
4 pigeon wings
2 pigeon hearts
20ml sunflower oil
300ml pigeon gravy
Pigeon liver, halved
Goat’s cheese cream
450g foie gras
200g goat’s cheese
1 kohlrabi, cut into5mmx5mm cubes
Start by removing the legs, wings, neck, innards and breast fillets fromthe pigeon, setting aside each part, including the carcass. Start to makea gravy by cutting the celery, carrots and leeks into small pieces andfrying them gently in a pan. Add the red wine, madeira, port and salt andbring to the boil. Roast the pigeon bones and neck in an oven heated to200C until brown, then place them in a pan with water and bring themto the boil over a medium heat. Skim off the foam that rises to the topof the water as it boils. Add the vegetables, madeira and port mixture tothe same pan, along with all of the herbs. Allow the gravy to steep for 12hours at 90C, then strain and reduce to a desired consistency. Season totaste with more of the Madeira and red port.
Hold the pigeon breast fillets over a gas flame until the skin is crispy.Cook the pigeon for 13 minutes in an oven heated to 120C. Cut the breastfillet and remove the tendon and trim. Coat the fillet with some of thepigeon gravy, reserving the rest for the pigeon legs and heart.
Clean the celeriac and pass it through a juicer to extract the juice. Bringthe celeriac juice to the boil and scoop up the foam as it rises to thesurface. Season with lemon juice, white aceto and salt and mix in thexantana.
Start by making the celeriac purée. Cut the celeriac into cubes andvacuum seal with the cream and salt. Cook for 45 minutes at 100C. Puréethe celeriac in a blender until smooth and season with salt, cayennepepper and lemon juice. Bring the milk, celeriac broth and celeriac puréeto the boil in a saucepan. Add the agar and bring to the boil for thesecond time for at least 1 minute. Then add the vegetal gelatin and setaside until required.
Chop the shallots and sauté with the butter and goose fat in a pan overa medium heat. Add the flour and lower the heat, continuing to sautéuntil browned. Add the pigeon legs, then stir in some of the pigeon gravy,reserving some for the pigeon wing. Bring to the boil until the mixturebegins to thicken, then season with the madeira, port and the celeriacjelly. Place the mixture into silicone moulds and insert a pigeon leg boneinto each and allow to set.
Toast the nuts then finely blend using a blender. Pour the mixture througha sieve and combine with the milk and celeriac purée. Season to tastewith the cayenne pepper and salt.
Confit the pigeon wing with the sunflower oil in an oven heated to 110Cfor approx. 1 hour. Allow it to cool then cut the wings to the desired sizeand pull out the bones. Char the wings over a gas flame until crispy andcoat with olive oil and salt.
Cook the heart with the sunflower oil in an oven heated to 70C for 12minutes. Cut the heart in half, then place in a pan and heat in the pigeongravy.
Fry the livers briefly with salt, pepper and rosemary. Once cooked, trimthe livers to shape and heat them in the pigeon gravy.
Goat’s cheese cream
Mix the foie gras with 250ml of the celeriac broth in a Thermomix setto 50C. Remove and set aside. Place the rest of the celeriac broth in theThermomix with the agar, goat’s cheese, white balsamic and vermouthand mix until fully incorporated.Allow the cream to cool to form a jellythen blend until smooth.
Place the kohlrabi cubes into a pan and add the sugar and vinegar. Bringto the boil, then turn down the heat and simmer until the cubes are soft.Drain and set aside.
Place all of the components on a dish according to the image above,serving ½ pigeon breast and ½ pigeon liver per serving.