Pigeon breast Radicchio - risotto, anchovies, daikon and beetroot

• 10 Don Bocarte anchovies
• Scarlet Cress by Koppert Cress
• pigeon gravy

For the pigeon breast:

• 5 pigeons at 600g
• salt
• pepper
• clarified butter
• garlic oil
• 1 sprig of thyme
• 1 sprig of rosemary
• 1 bay leaf

For the radicchiovinaigrette:

• 1 radicchio (cleaned, washed and cut)
• 1 tsp beetroot powder
• 1 tbsp red wine
• 1 tbsp red port
• 1 dl grape seed oil
• salt
• pepper
• honey

For the radicchio risk:

• 100 g risotto rice
• 30 g grated parmesan cheese
• salt
• pepper
• 3 tbsp radicchio vinaigrette
• olive oil
• 1 shallot in brunoise
• poultry stock
• cold butter
• red wine vinegar (Cabernet Sauvignon from Forum)

For the pickled daikon:

• 10 slices of purple daikon (2 mm thick)
• 2 cl salty sushi vinegar
• 1 cl leek oil from Kyoto

For the beetroot:

• 1 beetroot
• coarse sea salt

For the grapefruit jelly:

• 1 l of grapefruit juice
• 18 g of agar
• 10 g gelan

For the anchovy mayonnaise:

• 1 egg yolk
• 5 g of mustard
• 1 cl of champagne vinegar
• 150 g drained oil of Don Bocarte anchovies
• salt
• cayenne pepper
• lemon juice

For the liver mousse:

• 150 g of cleaned pigeon liver
• 50 g shallot rings
• 50 g of butter
• 4 leaves of gelatin
• Madeira
• sherry
• balsamic vinegar
• quatre épices
• salt
• pepper

• Clean the pigeons so that only the torso remains. Save the supplies. Clean the wings and carcasses and cut into pieces. Save this for the sauce.
• Season the torso with salt and pepper and roast in the pan until golden yellow. Continue to cook in the oven and let it rest.
• Cut the breasts off the carcass and fry briefly together with the herbs in a bit of garlic oil.
• For the vinaigrette, mix all ingredients into a bright purple vinaigrette and make it sweet and sour.
• Sweat the brunoise of shallot in olive oil until translucent, add the risotto rice and cook in a classic way with the stock.
• Add the radicchio vinaigrette and mix together with the ice-cold butter and parmesan cheese until creamy. Season with salt, pepper and a little red wine vinegar.
• Vacuum the slices of daikon with the vinegar and oil and let it steep for 5 minutes.
• Mix the salt with a little water to a thick substance, cover the beetroot with it and cook for about 1 hour in the preheated oven at 180°C.
• Then remove from the salt, cut into slices of 5 mm thick and cut discs with a diameter of 4 cm using a round cutter.
• For the grapefruit jelly, bring the ingredients to the boil in the thermomixer, allow to cool and pour into a spray bottle.
• Make a classic mayonnaise from the ingredients.
• Fry the shallots with the liver in a little oil, deglaze with the Madeira and balsamic vinegar, mix with the butter until smooth and season.
• Dissolve the soaked gelatin in a little sherry and add to the liver mixture. Fill the mass in silicone moulds and freeze.
• Pour the poultry jelly over it and keep at room temperature.
• Place the beet slices in the centre of the plate and spoon over a spoonful of risotto.
• Cover with a slice of daikon and place the pigeon breast on top. Wrap an anchovy fillet around the liver ball and place on the plate.
• Finish with the Scarlett Cress, sauce and grapefruit jelly.

Recipe: Jan Hartwig, Restaurant Atelier
Source: Culinaire Saisonnier 96 - Spring 2020