Ingredients

Ingredients For the cassis sauce

• 200ml/7fl oz red wine

• 50ml/2fl oz port

• 6 juniper berries

• 1 bay leaf

• 600ml/1 pint pigeon stock (replace with dark chicken stock if necessary)

• splash of cassis

• 100g/3½oz butter

For the parsnip purée

• 3 large parsnips

• 1 medium potato

• knob butter

• 3 tbsp olive oil

• 60ml/2fl oz chicken stock

• 120ml/4fl oz double cream

• salt and freshly ground black pepper

For the Swiss chard

• 200g/7¼oz Swiss chard

• 2 tbsp duck fat

• salt and freshly ground black pepper

For the coffee foam

• 150ml/5fl oz chicken stock

• 150ml/5fl oz full-fat milk

• 1½ tsp lecithin (available from health food stores)

• 1½ tsp instant coffee

• 6 tbsp cream

• 150ml/5¼oz double cream

• cinnamon stick

• pinch salt

For the potato rösti

• 4 Maris Piper potatoes

• knob butter

• 2 tbsp olive oil

• fleur de sel

• freshly ground black pepper

For the pigeon

• 8 pigeon breasts

• salt and freshly ground black pepper

• knob butter

• 1 tbsp olive oil

Description

Recipe Uses 200ml/7fl Oz Red Wine, 50ml/2fl Oz Port, 6 Juniper Berries, 1 Bay Leaf, 600ml/1 Pint Pigeon Stock (replace With Dark Chicken Stock If...

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