Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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Pot roast Bresse pigeon, turnip fondant, braised spring cabbage, bouillon of parsnips by David Nicholls

11 September 2006
Pot roast Bresse pigeon, turnip fondant, braised spring cabbage, bouillon of parsnips by David Nicholls

INGREDIENTS

(serves four)

4 Bresse pigeons
250g seasoned goose or duck fat (for confit)
1 large spoonful mirepoix
Splash of Madeira
1pt chicken stock
1 parsnip
Olive oil
1 egg white
4 small turnips, cooked
70g butter
1dsp chicken mousseline
1 small spring cabbage
Salt and pepper
4 slices foie gras

METHOD

Prepare pigeons into crowns by removing legs and wings. Confit the legs in the goose or duck fat. Make a stock with neck, wing, mirepoix, Madeira and chicken stock.

Roughly chop up parsnip and cook in a little olive oil until soft. Allow to cool. Purée and mix with the egg white. Use to clarify the pigeon stock.

Trim the turnips into barrels and cook slowly in 50g butter. Flake the confit legs and bind meat with the chicken mousse. Remove outer leaves from cabbage and blanch. Chiffonade the heart of the cabbage and sweat down in remaining butter.

Make small balls using the cabbage leaves and leg meat mix. Wrap in clingfilm and steam. Poach the pigeon in chicken stock for four minutes. Remove, season and roast in the oven.

Place turnip fondant at head of bowl. Sauté the foie gras, place on top of turnip and top this with the cabbage ball. Place small piles of cabbage chiffonade in front of bowl and place breasts on top. Pour the pigeon and parsnip consommé around.

David Nicholls

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