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Anjou pigeon, pommes fondant, smoked goose liver and croquette of the leg

This dish was created by Tom Lamers, chef of Het Koetshuis and member of the Culinary Team The Netherlands.

Anjou pigeon, pommes fondant, smoked goose liver and a croquette of the leg with a parsnip cream, Brussels sprout, porcini foam and a sauce of duck and cinnamon. The flavor of the Anjou pigeon is unique and incredibly pure.

Ingredients

Anjou pigeon
Clarified butter
Thyme
Garlic
Shallots
Pepper
Salt

2units.itemsParsnip
Whipped cream
Salt

Potato
pigeon jus
Thyme
Rosemary
crushed garlic

foie gras terrine
red wine jus
crispy cone
hazelnut crumble

12gSoaked leaf gelatin
400gsliced cooked meat from pigeon leg
120gButter
380gStock
0.5units.itemsbunch of chopped chives
smooth mustard
Pepper
Salt
Flour
egg white
Breadcrumbs

1kgpigeon carcasses
0.5units.itemsCeleriac
1units.itemsLeek
2units.itemsgarlic bulbs
2kgOnions
10units.itemsBay leaves
10units.itemsThyme sprigs
3lRed wine
4units.itemscinnamon sticks

2units.itemsFinely chopped shallots
3units.itemscrushed garlic cloves
3units.itemsThyme sprigs
1units.itemsBay leaf
250gporcini mushrooms
100gMushrooms
50gButter
splash of cognac
3Crème fraîche
5cream (unsweetened)
6porcini mushroom broth

Preparation

  1. Prepare the pigeon for cooking.
  2. Season with salt and pepper.
  3. Brown the pigeon nicely on the carcass in a pan with clarified butter.
  4. Add the thyme, garlic, and shallots and briefly sauté.
  5. Finish cooking the pigeon in an oven at 120°C for about 10 minutes.
  6. Let rest briefly and cut off the fillets.

  1. Peel the parsnips and cut into small pieces.
  2. Put the parsnips in a tall pan and add cream until just covered.
  3. Cook the parsnip in the cream until tender.
  4. Once the parsnips are cooked, puree them finely in the blender.

  1. Cut the potato to the desired size.
  2. Cook the potato in a little oil.
  3. Deglaze the potato with pigeon jus containing thyme, rosemary, and garlic.
  4. Cook until done in the jus.

  1. Cold smoke the foie gras terrine.
  2. Blend it with a little red wine jus until it becomes a smooth cream.
  3. Fill the cone with the cream and dip in the hazelnut crumble.

  1. Melt the butter and add the flour in two stages. Let it cook well for about 3 minutes.
  2. Add the stock and bring back to a boil.
  3. Remove the pan from the heat and add the gelatin and chopped leg meat.
  4. Season with mustard, chives, salt, and pepper.
  5. Form small croquettes using the flour, egg white, and breadcrumbs.
  6. Fry à la minute.

  1. Cut the vegetables into small pieces and gently cook them with the cinnamon in a pan.
  2. Add the red wine and cook until the liquid has evaporated.
  3. Meanwhile, roast the carcasses in the oven at 200°C until browned.
  4. Then place them in a pan with about 10 liters of cold water.
  5. As soon as the water comes to a boil, skim off the foam.
  6. Add the vegetables with the herbs.
  7. Let this infuse for 12 hours at 90°C.
  8. Strain everything through a sieve and reduce to a jus.

  1. Sauté the shallots, garlic, thyme, bay leaf, mushrooms, and porcini in the butter and deglaze with the cognac.
  2. Add the cream, stock, and crème fraîche.
  3. Cook the mushrooms thoroughly and then puree the soup in a food processor.
  4. Strain the soup and season with salt and pepper.
  5. Froth the soup with an immersion blender just before serving.