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For the purée, squeeze the lemon juice into a large bowl of water. Add the peeled Jerusalem artichokes to the bowl and allow to sit in the water. Once ready, remove from the bowl, pat dry and roughly chop
1 lemon, juice only
400g of Jerusalem artichoke, peeled
Add the butter to a saucepan over a medium heat. Continue to heat to make a beurre noisette, then add the artichokes and cook until soft. Add the milk, bring to a simmer and cook for 15-20 minutes until very soft
150g of butter
300ml of milk
Transfer to a blender and blitz until smooth. Pass through a fine sieve and season with the fresh nutmeg and walnut mustard
100g of walnut mustard
Preheat the oven to 180°C/gas mark 4
Place a heavy-based pan over a medium-high heat and add the duck fat. Season the wood pigeons and add to the pan, sear until golden all over. Add the butter and turn the pigeon to evenly coat in the fat and butter
3 wood pigeons
80g of duck fat
1 knob of butter
Transfer to the oven and roast for 10-12 minutes. Remove and allow to rest for at least another 5 minutes
Once rested, carve the meat off the bone and serve with the aromatic Jerusalem artichoke purée and some puntarella leaves. Sprinkle over some toasted hazelnuts and serve immediately
puntarella leaves, or endive
50g of roasted hazelnuts, roughly chopped
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