Pigeon with winter vegetables in star anise bouillon

Pigeon with winter vegetables in star anise bouillon

By
From
Nature
Serves
4-8
Prep
15 mins
Cooking time
65 mins
Photographer
Françoise Nicol

AD— Serve the rest of the bouillon in cups or keep and freeze for use in another dish. Skim frequently while cooking; it’s tiresome but you will end up with a nice clear bouillon.

PN— For small appetites, half a pigeon per person is enough, especially as there are plenty of vegetables. This bird is particularly low in fat and rich in protein and iron.

Ingredients

Quantity Ingredient
4 pigeons
4 small leeks
8 carrots with tops
1/2 head celery
2 fennel bulbs
1 bunch turnips with tops
1/2 green cabbage
2 litres Chicken stock
coarse salt
3 star anise
sea salt
freshly ground black pepper
a small piece horseradish
2 sprigs dill
2 sprigs chervil

Method

  1. Get your poulterer or butcher to prepare 4 pigeons weighing 450 g, asking him to gut and singe them, take off the legs and separate the back of the breasts, open them out, and truss the wings.
  2. Peel and wash 4 small leeks, 8 carrots with tops, half a head of celery, 2 fennel bulbs, 1 bunch of turnips with tops and half a green cabbage.
  3. Keep the tops and the tenderest trimmings.
  4. Put these vegetables in a large flameproof casserole dish along with the legs and carcasses of the pigeons and cover with 2 litres of chicken stock. Add a pinch of coarse salt, 3 star anise and bring to a boil.
  5. Cook for 1 hour, skimming regularly.
  6. Off the heat, immerse the pigeon breasts in the bouillon for 4 minutes.
  7. With a slotted spoon, take out the vegetables and pigeon breasts.
  8. Strain the bouillon through a fine sieve and adjust its seasoning.
  9. Cut the vegetables into sections, arrange in a deep serving dish (preheated) and pour in 2 ladles of the bouillon. Add the pigeon breasts and legs and season with sea salt and freshly ground black pepper.
  10. Grate a small piece of horseradish on top, add all the reserved trimmings, the leaves from 2 sprigs of dill and 2 sprigs of chervil. Serve nice and hot.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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