PIGEON CONFIT SHALLOT AND POTATO TURNIP

The pigeon is a delightful places when not overcooked, it is often found on large tables Restaurant, you also can make for a festive evening!

Preparation and cooking time: 1 hour 30

Ingredients for 4 people:

Pigeon

4 pigeons (drawn, without heads and feet)

1 bouquet garni

1 carrot

1 shallot

Duck fat

Port

25 cl of red wine

Salt and pepper

Shallot Confit

2 shallots

1 kg of coarse salt

30 grams of butter

Potato-Turnip

4 potatoes

4 small turnips

5 cl of liquid cream

Chive

Salt pepper

Asparagus Salad

4-5 green asparagus

Case 3 (tablespoon) of olive oil

White Balsamic Vinegar 1 case

Salt and pepper

Preparation:

Shallot Confit

Put salt in a large ovenproof dish

Ask about salt 2 shallots, cover with coarse salt

Bake for 40 minutes at 150 °

Remove from oven and let cool, break the crust

Peel the shallots, cut lengthwise

Heat a little butter in a pan and sauté the shallots, flat side

Mashed potato turnip

Cook the potatoes and turnips peeled, cut into pieces in a salt water

Drain the vegetables, pass through a food mill or puree crushes,

Add the cream, stir, add the correct washed and chopped chives salt, keep warm

Asparagus Salad

Gently wash the asparagus, cut some tails

Make thin slices lengthwise with a mandolin or vegetable shaver

Mix oil vinegar salt and pepper dressing area power

Season the asparagus with the vinaigrette, mix, book

Pigeon

Separate the legs from the carcass of the pigeon,

Carefully remove the highest (net) of the carcass

Put all the thighs in a pan full of hot duck fat

Leave confire 30 minutes over very low heat,

Book livers, fresh supreme filmed

Take carcasses and break into pieces chopper or large knife

Claim heat in a large pot a little duck fat

Add the pieces of carcasses, brown, it hangs a little to the bottom of the pan

Add 1 shallot, peeled and roughly stir sauté shallot

Add a bit of Porto, leave off the juices of carcasses,

Also add a sliced ​​carrot and bouquet garni, salt and pepper

Add the wine and a little water, and leave to simmer for 20 minutes

Strain the sauce in a Chinese hand to reduce 10 minutes, keep warm

Mixer pigeon livers and mix with the warm sauce and stir

Fry fillets skin side pigeon, salt and pepper

Put in a dish in a hot oven 180 ° always side skin for 10 minutes

Training

Serve on warmed plates, nets duck, confit leg and a scoop of mashed

Serve with salad raw shallot confit and asparagus

Garnish with toasted corn, salt and crushed and points sauce