Wood Pigeon Breasts And Slow-cooked Legs With Celeriac And Salted Hazelnuts

Ingredients

Ingredients For the celeriac purée
  • 20g/1oz butter

  • 200g/7oz celeriac, peeled, chopped

  • Salt, to taste

  • 200ml/7fl oz double cream

For the pigeon breasts and legs
  • 2 oven-ready wood pigeons

  • Salt and freshly ground black pepper

  • 1-2 tbsp olive oil

  • 1 tbsp butter

  • 2 sprigs fresh thyme,leaves only

  • 1 garlic clove, peeled, crushed

  • 20g/1oz rock salt

  • 100ml/3½oz sunflower oil

  • Pinch chopped fresh chives

  • 2 sheets brick pastry (sold as feuilles de brick, available in some supermarkets and Middle Eastern delicatessens; substitute filo pastry if unavailable)

  • 1 tbsp butter, melted

  • Vegetable oil, for deep frying

For the celeriac velouté
  • 500ml/17½fl oz chicken stock

  • 2 roasted pigeon carcasses, reserved from the pigeon, above

  • 200g/7oz celeriac, purée (see above)

  • 20g/1oz butter

For the salted hazelnuts
  • 30g/1½oz sugar

  • 2 tbsp water

  • 30g/1½oz skinless hazelnuts, toasted

  • Pinch sea salt flakes

For the spinach
  • 10g/½oz butter

  • 200g/7oz spinach leaves

  • Salt, to taste

  • Freshly ground nutmeg, to taste

Description

Recipe Uses 20g/1oz Butter, 200g/7oz Celeriac, Peeled, Chopped, Salt, To Taste, 200ml/7fl Oz Double Cream, 2 Oven-ready Wood Pigeons, Salt And Freshly...

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