See Recipe - Domaine de la Mordorée

Domaine de la Mordorée www.domaine-mordoree.com
Recipe created by Chef Serge Chenet of the restaurant Entre Vigne et Garrigue
Ch des falaises 30131 Pujaut France, 1 Michelin star
tel : +33 (0)4 90 95 20 29
e-mail : [email protected]
Pigeon breast roasted with fine spices, the thigh
done in a pastilla with dried fruit and quinoa
Ingredients for 4 people :
4 x 550-600 grams pigeons
Cumin powder
Cinnamon powder (to be sprinkled on the pigeon wings after cooking)
Icing sugar
Pigeon sauce
• 120 g quinoa
• 400 ml chicken broth
• Dried apricots
• Currants
• Pine nuts
• Roasted whole almonds
• Fresh pea purée
Pastilla :
2 sheets of philo paste
• 100 g fresh spinach, washed
Domaine de la Mordorée www.domaine-mordoree.com
Recipe created by Chef Serge Chenet of the restaurant Entre Vigne et Garrigue
Ch des falaises 30131 Pujaut France, 1 Michelin star
tel : +33 (0)4 90 95 20 29
e-mail : [email protected]
• 30 g roasted pine nuts,
• 30 g dried apricots
• 30 g toasted chopped hazelnuts
• Pigeon livers and hearts (80 g)
Preparation :
Prepare the pigeons - remove the thighs, keeping the breasts, and trim the wings. Make a
pigeon broth with the carcasses and herbs, shallots, onions, carrots and celery. Add the
bouquet garni. Cook and skim the juice.Reduce the juice and whisk with butter.
Pastilla :
Cook pigeon thighs in a pan with a little fat, brown and finish cooking in the pigeon broth
about 35 minutes, drain after cooking and cool. In a pan fry the pigeon hearts and livers with
salt and pepper and set aside. Cook spinach (stems removed, washed and dried) in a non-stick
pan with browned butter and garlic.
Drain when cooked.
Mix the cooked spinach, the flesh of the thighs, chopped livers and hearts, add the dried fruit put in the philo sheet to make the pastilla, seal with egg yolk.
Cook the pigeon breast in a vacuum or equivalent till it reaches 53°C in the very center.
Cook the pigeon breasts in clarified butter, drain after cooking and sprinkle with a 50-50
mixture of cumin powder and cinnamon. Then sprinkle with icing sugar. Meat should be pink.
For the quinoa:
Soak the dried fruit, blanch in boiling water and cool.
Cook the quinoa with chicken stock, salt and pepper.
Add dried fruit at the time of dressing and set aside.
Serve on warm plate with quinoa in the center of the plate, place the pigeon breast on top, and
cook the pastillas with a little olive oil in a skillet or in a hot oven.
Arrange on the plate with a bead of pigeon juices.
Pairing : with a Lirac Reine des Bois red du Domaine de la Mordorée
http://www.vigne-et-garrigue.com