Serves 4
Ingredients
Sesame seed condiment
200g medjool date
30ml milk
10g sesame paste
Beets
4 pieces mini beet
1 large red beet
Spelt risotto
100g butter
200g spelt risotto
5g grated ginger
100g parmesan cheese powder
Pigeon
30g pigeon meat
2 whole pigeon
150g pigeon liver
400g boned pigeon
10g chopped shallot
20g chopped parsley
20g pine nuts
Pigeon jus
5g chopped onion
5g leek
5g pigeon heart
5g pigeon liver
Shallot confit
10g butter
10g shallot
Sprig of thyme
1 garlic clove
Method
Sesame seed condiment
Pit the dates and boil in milk. Once boiled, drain and blend. Add the sesame paste and blend again.
Beets
Cook the beets in a steamer for 30 minutes. Cut 2 3.5cm slices. Colour the beets at
high heat in a pan with some olive oil. Set aside. With a japanese mandolin, make mini beet chips, store in ice water.
Spelt risotto
Melt ½ the butter. Toast the spelt risotto, add water and cook adding water at the same time as the water evaporates. Bake for 10 minutes, set aside. Finish by adding chopped ginger, butter and parmesan cheese powder.
Pigeon
Clean the pigeons, reserve livers and hearts. Cut the pigeons spatch-cock style; remove wings and reserve. Take the bones from the thighs of the pigeon, carefully trying not to break the skin. Sautée ½ of the livers and reserve. Sweat the shallots, add the remaining meat that has been recovered from the wings and thighs, cook for a few seconds. Add the pine nuts and parsley, wet with pigeon jus.stuff the pigeon thighs with the mix, roll in a conical shape with film paper and tighten up. Place in a vacuum bag and bake in a steam oven at 55c for 45 minutes. Take the roll out from the vacuum bag and take out the film paper. In a pan with a little oil, brown the skin of the pigeon thighs until it turns crunchy.
Pigeon jus
Toast the bones, reserve. Sweat the onions, add the leek greens, sweat again to get a nice colour, add bones and water, let it reduce gently for 1 hour. Add water again and reduce by ¾ by adding the half of the offal previously reserved. Pass in a strainer and reduce by adding the liver and the remaining heart. Cook until a thick consistency is reached.
Shallot confit
Cut the shallots in half, lengthwise. In a pan melt a knob of butter with a sprig of thyme and a clove of garlic. Add the shallots and simmer for 15 minutes in a slow heat. Finish by turning heat to high for one minute.
To serve
Colour pigeon’s coffers in a pan with olive oil, bake in an oven at 160c for 10 minutes, keep warm. Wrap the beets in foil and heat in a dry oven at 160c for 5 minutes. Heat the risotto and finish by adding some more butter and parmesan cheese, if necessary. Heat the sesame seed condiment, pigeon jus and shallots. Place the sauce on the plate first. Make two piles of risotto on each plate and remove the supreme pigeon from the coffer, cut in half lengthwise. Put two pieces on each plate, place a jus glazed piece of thigh next to the supreme, add beets and make sesame seed condiment points.