Squab Pigeon With Confit Potato And Port Wine Sauce

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Squab Pigeon With Confit Potato And Port Wine Sauce

Squab pigeon
confit of potato
port wine sauce
vegetables

serve on main course plate

Makes 1 serve

1 ea : Pigeon Squab - each
110 g : Anna Potato - 1kg
40 g : Baby Carrot
30 g : Baby Courgettes
20 g : Bean French Extra Fine
10 g : Mange Tout Prepared
50 ml : Sauce Red Wine
1 g : Salt Cooking
0.5 g : Pepper White Ground
25 g : Butter unsalted
15 g : Chicken Mousse - 800gr
10 g : Caul Fat - per kg

- Take legs off and bone out as for double breast leaving wing bones on fully trimmed
- confit legs in duck fat slowly for two hours
- mix confit leg with chicken mousse
- stuff centre of breast with farce, reform and wrap in caul fat
- seal and roast in oven until pink
- re-heat potato and vegetables
- place potato in centre of bowl and put pigeon on top
- place veg around and nappe with sauce
- serve immediately

1500 g : Potato Red Large - per kg
250 g : Butter unsalted
15 g : Salt Table
5 g : Pepper White Ground

- Peel potatoes and slice thinly
- layer immediately to retain starch, together with soft butter
- season each layer and repeat until 4cm thick uncooked
- this gives a 2cm thick cooked thickness
- cook for 40 minutes in medium oven
- press and chill
- to use cut 'wedges' as for cake!

50000 g : Veal Bone - per kg
50000 g : Chicken Carcase - per kg
5000 g : Carrots
5000 g : Onion Size 2
150 g : Garlic Crushed - 1kg
100 g : Rosemary fresh - per kg
100 g : Thyme Fresh - bunch
15000 ml : Water
3 g : Salt Cooking
1 g : Peppercorn Whole White