The creamy ganache perfectly compliments the succulent pigeon breast. Here we've chosen to serve our dish with turnips, brussel sprouts and figs.
Prep time 20 minutes | Cook time 35 minutes | Serves 2
Ingredients4 pigeon breasts cooked to 55 degrees in a water bath, with thyme and a garlic clove and a little pomace oil. |
Ganache
Ingredients125ml whipping cream |
MethodBring the cream to the boil then pour on top of the chocolate blend to emulsify. Add the butter and blend again and place in the fridge to cool. |
Turnips
Ingredients100g butter |
MethodCook the turnips in the butter until browned on one side, add the stock and cover, cook until tender. |
Brussel sprouts
Ingredients8 brussel sprouts |
MethodCook the sprouts in the butter and oil, when tender add the figs and toss for a couple of seconds. |
Sauce
Ingredients15g Essential Cuisine game stock glace |
MethodAdd all the ingredients to the pan and bring to the boil for 5 minutes and reduce slightly. |
Assembly
Create a swipe on the bowl with the ganache and place the turnips and sprouts in the base of the bowl. Slice the pigeon breast and place on top. Finish with sauce.
