Pigeon with Chicken Liver Mousse on Toast
More than 60 min
Whole Pigeon4 pc
Chicken Liver100 g
Orange Confit25 g
Red Beetroot (sliced)1 pc
Red Beetroot Leaf1 pc
Sweet Potato (peeled and cut)2 pc
Shallot (chopped)1/2 pc
Walnut Bread4 slices
Port Wine70 ml
Red Wine50 ml
Cardamom Powder3 g
Balsamic VinegarTo Taste
Olive OilTo Taste
Heat a water bath to 60°C with the Slow Cook Circulator.
Remove internal offal from the pigeon. Set them aside.
Scald the wings, head and neck of the pigeons.
Add the vegetables, water, and 50 ml port wine and red wine each. Let simmer for about 20 minutes. Drain and set the broth aside.
Put the pigeon and a small amount of broth into a vacuum bag. Seal the bag carefully with Vacuum Sealer.
Immerse the bag in the heated water bath and set the cook time on the Slow Cook Circulator to 1 hour 45 minutes.
Once done, remove the pigeons from the bag and pat dry. Set aside.
Pan-fry the chicken livers with the pigeon offal, shallot and cardamom powder. Add orange confit and 20 ml port wine. Stir until smooth to make the liver mousse.
Heat the butter with a small amount of broth to make a sauce.
Boil the sweet potatoes in milk with salt and pepper. Once cooked, remove them from the milk and mash.
Slice and sauté both sides of the red beetroot.
Toast the bread and spread the liver mousse on each slice.
Assemble the mashed sweet potato, pigeons, beetroot and toast on a plate. Pour in the butter sauce and garnish with the beetroot leaf seasoned with balsamic vinegar, olive oil, salt and pepper. Serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference