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
4 pigeon breasts cooked to 55 degrees in a water bath, with thyme and a garlic clove and a little pomace oil.
125ml whipping cream
140g Belcolade 70% dark chocolate
40g softened butter
Bring 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.
250g turnips, turned into barrel shapes
100ml Essential Cuisine chicken stock
Cook the turnips in the butter until browned on one side, add the stock and cover, cook until tender.
8 brussel sprouts
Fresh figs cut into 8s
Cook the sprouts in the butter and oil, when tender add the figs and toss for a couple of seconds.
15g Essential Cuisine game stock glace
200ml red wine
50ml raspberry vinegar
1 tspn fig puree (dried figs with a little water, blitzed in a food processor)
Add all the ingredients to the pan and bring to the boil for 5 minutes and reduce slightly.
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.
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