Anjou pigeon, crumble with ras el hanout, artichoke and shallot confit
Savoury recipe
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Composition
- Anjou Pigeons
- Potato blinis
- Shallot confit
- Crumble -
Anjou pigeons
Ingredients
- Pigeon - 4
- Butter
- Salt and pepper
Remove the pigeon breasts and thighs.
Cook the thighs slowly in fat (to produce a confit) and just before serving, pan-fry the breasts in foaming butter.
Season them with salt and pepper then leave them to rest in the oven. -
Potato blinis
Ingredients
- Mashed potato - 50g
- Egg - 1
- Flour - 20g
- Fresh cream - 50g
- Olive oil
Mix all the blinis ingredients together then give them a round shape and fry them in olive oil.
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Shallot confit
Ingredients
- Shallot - 4
- Red port - 1dl
- Stock - 25cl
- Butter
- Balsamic vinegar
Peel the shallots and then glaze them in the red port, white stock and butter mixture until nicely browned.
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Crumble
Ingredients
- Flour - 100g
- Butter - 100g
- Almond powder - 75g
- Sugar - 75g
- Ras el hanout
- Cumin
Mix all the crumble ingredients and bake for 8 minutes in an oven at 180°C.
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Presentation
Ingredients
- Poivrade artichokes
- Spinach - 50g
- Olive oil
- Salt and pepper
Cut the previously trimmed artichokes in four and fry in olive oil.
Heat the artichoke puree and season with salt and pepper.
Present all the components attractively on the plates.
