For 2 starters:
1 plucked pigdeon
300g celeriac, peeled and cut into chunks
2 medium sized potatoes
2 shallots, finely diced
1 large carrot, finely diced
1 small parsnip, peeled and finely diced
1 stalk of celery, finely diced
250 ml red wine
200ml chicken/game stock
1.5 tablespoons red currant jelly
butter, goose fat
Prepare the pidgeon by making a small incision into the skin and pulling the fatty skin off the meat. It is easier to see the pigeon breast this way. Run your knife down both sides of the breast bone and carefully remove the two breasts. Set aside.
Peel the potatoes and cut of the sides to get even edges. Use a round or shaped cookie cutter to cut out a piece of potato. Heat a pan with some butter and brown the potato from both sides. Add chicken stock to cover the potatoes completely and cook until tender (takes quite a while!).
Heat about a tablespoon of butter and one tablespoon of goose fat in a small pan. Add the chopped shallot, carrot, celery and parsnip and cook until they start to soften and brown. Deglaze with some of the red wine and add the chicken stock. Let it simmer for 30 minutes and add some more wine if necessary. Pour the sauce into a blender and puree until you get a smooth but thick sauce. Add the red currant jelly to the sauce. Strain to remove all remaining chunks and collect in a bowl. In the meantime heat a knob of butter in a pan and stir in some flour to prepare a roux. Pour over the sauce and stir to get a wonderfully thick and creamy sauce.
Bring water to a boil and cook the celeriac chunks until tender. Strain and transfer to a blender with a knob of butter and some milk or cream. Puree and add some more milk/cream for the right consistency. Season with salt and pepper and keep warm.
Heat butter in a pan and cook the pigeon breast for 1-2 minutes on both sides. Serve on a bed of celeriac puree, fondant potato and red wine jus, enjoy!
We tried to make confit pigeon legs and wings but there wasn’t much meat on it, not really worth the effort 😉