Pigeon in Salt Crust with Black Truffle, Parsnip Purée, Caramelised Fig & Madeira Pigeon Jus
by Siti Zawani
@ 20 Nov 2015
8 black truffle slices, extra for garnishing
4 pigeons, feet, wings and necks removed
100ml clarified butter
Caramelised figs and parsnip purée, to serve
Salt Crust Dough
2kg four
1.5kg fine table salt
5 egg whites
700ml water
Madeira Pigeon Jus
50g butter, divided
250g pigeon carcasses, chopped
250g (each) shallots and button mushrooms, sliced
100ml Xérès sherry vinegar
750ml Madeira
250ml ruby port wine
1ltr brown chicken stock
150g cream
10g chopped garlic
2 thyme sprigs
• For the Madeira pigeon jus: Heat half of the butter in a sauté pan over a high heat and sauté the chopped pigeon carcasses until lightly coloured. Transfer into a pre-heated oven and roast until browned. Heat the remaining butter in a cooking pot over a high heat and sauté the sliced shallots and button mushrooms until aromatic. Deglaze with Xérès sherry vinegar. Add in the
Madeira and ruby port wine, and simmer until alcohol has reduced by half. Add in the brown chicken stock, cream, chopped garlic, thyme sprigs, and the roasted pigeon carcasses. Heat the mixture to a boil, and then reduce heat and simmer for about 30 minutes. Strain the Madeira pigeon jus and set aside.
• For the salt crust dough: Beat the flour and fine table salt in an electric mixer bowl with a dough hook attachment on a low speed for about 2 minutes. Gradually add in egg whites and 700ml water and beat until dough comes together. Shape the dough into a ball and roll onto a lightly floured surface into a flat dough sheet. Set aside.
• Insert two slices of black truffles under the skin of each pigeon breast and truss the pigeon. Set aside. Heat the clarified butter in a frying pan and sear the pigeon until lightly coloured. Remove up and set aside to cool. Once cooled, wrap the trussed pigeon completely with the salt crust dough sheet and place onto a greased baking pan.Roast in a pre-heated oven at 190°C for about 25 minutes. Remove from the oven, and let rest for about 5 minutes. Brush the roasted salt-baked pigeons with clarified butter and then carve and place onto each serving plate. Add in the parsnip purée and caramelised figs and spoon the Madeira Pigeon jus over. Garnish with black truffles. Serves 4
