Pigeon and Turnip

Pigeon

• Pigeon
• Amarettini
• Crunch
• Salt
• Rosemary

Preparation

• Carve the pigeon in the same way as a whole chicken, only more carefully and accurately.
• Remove the breast from the wing and cut through the skin and knuckle and breast.
• Remove the skin from the breast and vacuum-seal one breast and one knuckle with a dash of olive oil and a mini sprig of rosemary.
• Cook at 49 °C in the sous vide bath.
• Remove the pigeon breast from the vacuum bag and cover with the Amarettini Crunch.
• Salt the shank and grill until cooked.

Amarettini crust

• Amarettinis
• Butter
• Pinch of salt

Preparation

• Beat the amarettini in a vacuum bag to fine crumbs, mix with butter as for vanilla crescents and season with a small pinch of salt.

Red wine reduction

• 1 bottle of red wine
• ½ bottle of red port wine
• 250 ml calvados or apple whiskey approx. 200 - 250 ml
• Grenadine 2 allspice grains

Preparation

• Reduce everything together until thick.

Sand dough

• 1 kg sand
• approx. ½ kg flour
• 3 eggs
• Lots of salt

Preparation

• Mix everything together until it has a bread dough-like consistency.
• If it is too runny, add more flour.
• Line a small baking tray with aluminium foil, pour in the mixture, press in the beetroot and cook at 180 °C for approx. 20-30 minutes.

Recipe: Bernhard Zimmer - Foggy Mix Austria