Sauce
Peel and finely chop the shallot and sweat in a hot pan with a little butter, add the red wine, bay leaf, half the thyme and black peppercorn and reduce until all the wine has evaporated.
Add the duck and veal stock, bring to boil, then simmer and skim for about 20 minutes, then pass through a fine sieve and reserve.
Cooking the Pigeons
Truss the pigeons for roasting, season with salt and seal in a hot roasting tray, then place the pigeons on their legs in a hot oven (220°c) give it 6 to 8 minutes on its back, then remove and rest it for 5 to 10 minutes in a warm place.
Finishing
Remove the legs from the bird and brush them with some Dijon mustard then sprinkle with breadcrumbs, chopped thyme and parsley and continue to cook under a gentle salamander or oven until cooked.
Remove the breasts from the pigeon, place on your presentation dish and keep warm. Chop up the carcass of the pigeon and place in a press with the Armagnac and close the press down; this will extract the blood and juices from the pigeon, pass and reserve. In a hot pan, quickly sauté the green peppercorns, flambe with Armagnac and port. Pour the red wine sauce in a saucepan and bring to a gently simmer whisk in the duck liver parfait and butter and remove from the heat and stir in the blood and juices. (DO NOT REBOIL THE SAUCE OR IT WILL SPLIT) Serve straight away with the pigeon.
Celeriac Dauphinoise
Peel the Celeriac and cut into uniform pieces approximately 4 cm square.
Thinly slice the Celeriac on a mandolin.
Heat the Cream, Milk and half the Butter and add the Celeriac, bring to the boil and gently simmer. Add two thirds of the Garlic then the Cheese and gently simmer for 5 minutes until the Cheese has totally melted.
Season to taste.
With the remainder of the Butter, brush the inside of an oven proof dish and spread the last of the Garlic.
Pour the Celeriac and Cream mixture into the dish and spread evenly.
Place in an oven at 180° for approximately 30 to 40 minutes until totally golden brown and serve from the dish.
Sauce
Peel and finely chop the shallot and sweat in a hot pan with a little butter, add the red wine, bay leaf, half the thyme and black peppercorn and reduce until all the wine has evaporated.
Add the duck and veal stock, bring to boil, then simmer and skim for about 20 minutes, then pass through a fine sieve and reserve.
Cooking the Pigeons
Truss the pigeons for roasting, season with salt and seal in a hot roasting tray, then place the pigeons on their legs in a hot oven (220°c) give it 6 to 8 minutes on its back, then remove and rest it for 5 to 10 minutes in a warm place.
Finishing
Remove the legs from the bird and brush them with some Dijon mustard then sprinkle with breadcrumbs, chopped thyme and parsley and continue to cook under a gentle salamander or oven until cooked.
Remove the breasts from the pigeon, place on your presentation dish and keep warm. Chop up the carcass of the pigeon and place in a press with the Armagnac and close the press down; this will extract the blood and juices from the pigeon, pass and reserve. In a hot pan, quickly sauté the green peppercorns, flambe with Armagnac and port. Pour the red wine sauce in a saucepan and bring to a gently simmer whisk in the duck liver parfait and butter and remove from the heat and stir in the blood and juices. (DO NOT REBOIL THE SAUCE OR IT WILL SPLIT) Serve straight away with the pigeon.
Celeriac Dauphinoise
Peel the Celeriac and cut into uniform pieces approximately 4 cm square.
Thinly slice the Celeriac on a mandolin.
Heat the Cream, Milk and half the Butter and add the Celeriac, bring to the boil and gently simmer. Add two thirds of the Garlic then the Cheese and gently simmer for 5 minutes until the Cheese has totally melted.
Season to taste.
With the remainder of the Butter, brush the inside of an oven proof dish and spread the last of the Garlic.
Pour the Celeriac and Cream mixture into the dish and spread evenly.
Place in an oven at 180° for approximately 30 to 40 minutes until totally golden brown and serve from the dish.
