Rock pigeon

Chef CHICCO CEREA Da Vittorio restaurant in a Brusaporto (BG)

Ingredients for 4 people:

Ingredients for the burger:
500 g pigeon breast 20 g softened butter 1 tablespoon mustard Cream, salt, pepper, bread crumbs to taste Wood sorrel 300 g mou sauce 80 g foie gras
Ingredients for the paccheri filling:
500 g cream 1 boiled potato 3 g xanthan gum Truffle oil Minced truffle Chopped asparagus
Ingredients for the glassage:
50 g soy 50 g balsamic vinegar Ginger Garlic Soy Sesame Honey Hazelnut paste
Ingredients for the mou:
500 g sugar 350 g cream 200 g foie gras
Ingredients for the pigeon breast:
4 breasts 4 slices of foie gras (15 g each)

Preparation of the burgers:
Finely chop the breasts using a meat grinder and add all the other ingredients except the sorrel and the mou. Make mini burgers.

Preparation of the mou:
Melt the sugar in the cream, caramelise and finally add the foie gras.

Preparation of the pigeon breast:
Make pockets in the breasts, add the slices of foie gras and cook at 65 °C for 20 min in a vacuum ronner.

Preparation of the glassage:
Reduce the cream by half, add the potato, the xanthan gum and mix. When the mixture reaches the desired consistency add the asparagus and the minced truffle. When plating, fill a pacchero using a pastry bag.

Preparation of the glazed thighs:
Sear the thighs in a pan and finish cooking in the glassage.