Anjou pigeon with corn, coffee, vanilla and Garam Masala

Name: Anjou pigeon with corn, coffee, vanilla and Garam Masala
Ingredients: 100 g Coffee beans; 300 g Sunflower oil; 2 units.items Shallots; 1 g vadouvan powder; 2 Sushi vinegar; 0.5 units.items Onion; 0.5 units.items garlic clove; 5 g Salt; 4 g Salt; 1 g Xanthan; 4 units.items Vanilla pods; 1 units.items Corn on the cob; 1 g Curry powder; 500 g Corn; 2 Olive oil; grated combava; 8 g Salt; 4 units.items baby corn; 50 g Pasteurized egg white; 2 garam masala powder; 1 g Xanthan; 2 units.items pigeons; 100 g Sushi vinegar; 250 g Grape seed oil; 150 g Water; 2 rich pigeon jus

Anjou pigeon with corn, coffee, vanilla and Garam Masala. Ingredients for 4 people.Tip: instead of pigeon, this dish is also great with wild duck, poussin, or farmed duck breast.

Ingredients

100gCoffee beans

300gSunflower oil

5gSalt

4units.itemsVanilla pods

2units.itemsShallots

1gvadouvan powder

0.5units.itemsgarlic clove

4gSalt

1gXanthan

1gCurry powder

500gCorn

2Sushi vinegar

0.5units.itemsOnion

1units.itemsCorn on the cob

2Olive oil

grated combava

4units.itemsbaby corn

8gSalt

50gPasteurized egg white

2garam masala powder

1gXanthan

100gSushi vinegar

250gGrape seed oil

150gWater

2units.itemspigeons

2rich pigeon jus

Preparation

Roast the coffee beans in a pan.
Lightly crush the coffee beans and place them with the rest of the ingredients in a vacuum bag.
Vacuum seal and steam for 1 hour at 70°C, then set aside for about 3 days until use.

Finely chop the shallots and sweat them briefly in a little oil.
Add them with the corn, salt, curry powder, and vadouvan to the thermoblender and blend at 90°C for about 14 to 16 minutes.
Add at least xanthan at the end, strain the mixture, and set aside until use.

Scrape the corn from the cob and blanch it in boiling water with a little salt.
Let the corn steam off on kitchen paper and mix with the sushi vinegar, olive oil, finely chopped and washed red onion, and the grated combava.
Cook the baby corn, halve them, and sear them with a torch.

Boil the water with the salt,
When the water boils, remove it from the heat and add the Garam Masala powder.
Mix with a hand mixer.
Add pasteurized egg white and xanthan, and whip up with the grapeseed oil.
Season with the sushi vinegar.

Season the pigeon with salt and pepper and sear until golden brown.
Lightly sprinkle with Garam Masala powder and place in an oven at 86°C for about 22 minutes, then let it rest.
Lightly torch the pigeon with a blowtorch and carefully remove from the carcass.
Make a bed of corn cream in the center of the plate.
Place the pigeon in the corn cream.
Arrange the corn salad playfully around it with the baby corn.
Drizzle the dish with the coffee-vanilla oil, Garam Masala cream, spiced jus, and the rich pigeon jus.