Ingredients
- 2 pigeons
- 2 shallots
- 1 clove of garlic
- 2 bunches of new turnips
- 3 stalks of rhubarb
- 130 g sugar + 20 g
- 150 g of freekeh (green wheat harvested before maturity)
- 2 strawberries
-
Soft butter
-
chicken broth
-
flower of salt
-
olive oil
Preparation
-
Lift the pigeon legs and gently confit them in butter. Prepare the chests and keep the bones to make a juice with 1 shallot and the peeled garlic clove.
-
Scrape the turnips, remove all the small membranes and keep the beautiful leaves.
-
Make a cut on each side and cook only the root in a pan of boiling salted water for 6 min.
-
Preheat the oven to 170°C (gas mark 5-6). Peel 1 stalk of rhubarb and cut it into large pieces. Place them on a baking sheet, sprinkle with 10 g of sugar and bake for 6 minutes in a hot oven.
-
Cook the freekeh like a risotto in a little chicken stock.
-
In the oven at 160°C (gas mark 5-6), dry 100 g of freekeh for 10 min.
-
Then prepare the freekeh praline: in a saucepan, make a caramel with the 130 g of sugar. Add the 100 g of dried freekeh and mix everything together, making sure to keep a little texture. Add a pinch of fleur de sel and reserve in a piping bag.
-
Roughly chop 1 peeled rhubarb stalk into pieces and cook them covered with 100 g of water and 10 g of sugar for 5 minutes. Reserve a small amount to add to the salad. Filter the juice and let it reduce. Cut 50 g of raw rhubarb into a fine brunoise and stew it with the reduced juice. Add the washed and chopped strawberries. Let it cook gently until all the juice has been absorbed.
-
Prepare the filling: season the remaining cooked freekeh with a little olive oil and 1 peeled and chopped shallot.
-
Cut 2 turnips into thin shavings using a mandolin. Reserve them in ice water.
-
Bone and then sear the pigeon legs on the grill. Cut them into small matchsticks and glaze them with the reduced pigeon juice. In 4 bowls, arrange the cold freekeh salad, the turnip shavings, the matchstick legs and a little of the reserved cooked rhubarb (step 6) cut into brunoise.
-
Roast the pigeon breasts for 3 to 4 minutes on each side and leave to rest. Fry the remaining turnips in a pan with a knob of butter for just 1 minute on each side. Remove the pigeon fillets and cut them in half lengthwise.
-
On each plate, arrange a piece of oven-roasted rhubarb, a turnip, a piece of pigeon fillet. Add a small quenelle of rhubarb-strawberry marmalade and a dot of freekeh praline.
-
Serve with the leg salad and a nice hot reduced juice.
