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Anjou pigeon with braised Brussels sprouts chopped confit of leg beetroot crispy slices of potato and raisin jus Recipe

Anjou pigeon with braised Brussels sprouts chopped confit of leg beetroot crispy slices of potato and raisin jus

Recipe Ingredients for Anjou pigeon with braised Brussels sprouts chopped confit of leg beetroot crispy slices of potato and raisin jus

AmountIngredient
3 pc Anjou pigeon
some Duck fat
some Garlic
some Thyme
some Bay leaves
some Olive oil
some H├╝hnergebein chopped
80 grams Carrots, diced
40 g Shallots
20 g Celery
1 pc Garlic
1 pc Sprig of thyme
1 pc Bay leaf
50 ml Aged sherry vinegar
200 ml Palo Cortado
600 ml Beef broth
40 g Raisins, marinated in sherry
20 g Unsalted butter
100 grams Shredded brussels sprouts
20 g Carrots, diced
10 pc Shallots, finely chopped
1 g Garlic, chopped finely
80 grams Chicken broth
some From the leg confit, chopped
some Spices
5 St Beetroot, peeled
some 50/50 chicken broth and water to cover
4 pcs Juniper berries
1 pc Lorberrblatt
6 g Caster sugar
10 ml Sherry vinegar
15 grams Butter
9 St Onions
1 pc Garlic
some Thyme
some Bay leaves
some Chicken broth to a glaze
1 pc La Ratte potatoes, peeled
some Butter
some Salt

Anjou pigeon with braised Brussels sprouts chopped confit of leg beetroot crispy slices of potato and raisin jus Recipe Directions


 

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