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Bresse Pigeon with Fresh Dates with White Root Vegetables

11 September 2006
Bresse Pigeon with Fresh Dates with White Root Vegetables

INGREDIENTS

(Serves one)

1 squab pigeon
1tsp date glaze
2 fresh dates
1dl squab jus
50g kohlrabi
50g mooli
30g baby turnip
4 cos lettuce leaves
70g potato grated
Fresh thyme
Clarified butter

For the date glaze

10 pitted dates
50g honey
50ml port wine
100ml orange juice
1 piece lemon grass
1 piece ginger
1 star anise
Scant coffee spoon of Chinese five-spice powder

METHOD

Cut the kohlrabi and mooli into paysanne dice (pieces the size of a small fingernail). Cook until almost ready. Trim baby turnips and cook until ready; peel when cold.

Make a rösti with the grated potato. Combine the thyme with the potato cook on one side only in clarified butter until well covered and curl over a rolling pin.

To make the date glaze simmer all ingredients on the stove until soft then pass through a drum sieve.

Roast squab pigeon until rare and cool. Remove breasts and legs and keep carcass for stock. Melt a little butter in a hot pan and place breasts and legs skin-side down. Roast in a very hot oven for one minute without turning in oven. Rest to distribute the juices.

Combine the date glaze with a teaspoon of jus and spread the glaze over the breast and legs. Remove from the pan. Serve on top of glazed white root vegetables laced with wilted cos leaves. Surround with a rich squab jus and top with herbs rösti.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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