Wood pigeon with beetroot, Jerusalem artichoke, turnip, tuber and carrot

Name: Wood pigeon with beetroot, Jerusalem artichoke, turnip, tuber and carrot
Ingredients: 200 g Jerusalem artichoke; 200 g Poultry stock; 1 gelatin sheet; beet; Carrot; Celeriac; 2 g Agar agar; turnips; beet skin; 1 wood pigeon

The rich flavor of pigeon combined with 'forgotten vegetables'.

Ingredients

200gJerusalem artichoke

200gPoultry stock

1gelatin sheet

beet

Carrot

Celeriac

2gAgar agar

turnips

beet skin

1wood pigeon

Preparation

Slice the vegetables into thin slices, cut them out, and confit separately in oil.
Cut the Anjou pigeon 'en coffre' and cook sous-vide for 1 hour at 59°C.
Confit the legs in goose fat.
Pick the legs, season the meat, and press into a ball shape. Freeze the balls.
Soak the gelatin. Mix the agar agar into the poultry stock and bring to a boil. Remove from the heat and dissolve the gelatin in it.
Remove the ball from the mold, skewer it on a satay stick, and dip it twice in the poultry jelly.
Peel the Jerusalem artichoke, cut into small pieces, and cook in cream. Blend until smooth and season with salt.
Cut a breast from the pigeon and sear the skin side in a pan.
Fry a beet skin in oil at 180°C and break into pieces.
Draw a line of Jerusalem artichoke puree on a plate. Insert the confit vegetables and the crispy beet skin.
Heat the pigeon leg ball to 50°C, insert a small bone, and place on the plate. Place the seared pigeon breast underneath. Serve immediately.