Squab pigeon with crispy rolled potato, girolles and truffle

PT2H

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Ingredients

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Imperial

Pigeon

Parsley purée

Truffle sauce

  • 1 tsp truffle, freshly chopped
  • 1 tbsp of unsalted butter
  • 50ml of pigeon jus
  • 1 tsp cognac
  • salt

Crispy potatoes

To serve

  • Burnt onion powder (optional)
  • 12 shavings of fresh truffle, Emily uses Australian black winter truffle
  • micro nasturtium leaves
1

Begin by confiting the pigeon legs. Preheat the oven to 75°C. Remove the head (if still attached), wings and legs from the pigeon leaving only the breasts on the crown. Place the legs in a small ovenproof pan or dish and cover with the oil and herbs – everything should be completely submerged in the oil. Cover with foil and place in the oven for 2 hours

2

Meanwhile, make the parsley purée. Blanch the parsley leaves in boiling water for 30 seconds, then drain and blanch for another 30 seconds. Plunge into iced water to quickly chill – once cold, squeeze out as much liquid as possible and place in the blender with the reduced cream, olive oil and a pinch of salt and pepper. Blitz until completely smooth then pass through a fine sieve into a piping bag or squeezy bottle. Reserve in the fridge

3

Use a spiralizer with a ribbon setting to roll out the potato into thin sheets and square off the edges with a knife. Divide into 2 equally long sheets, then season with salt and pepper before laying a slice of pancetta onto the centre of each sheet. Roll each one up into a nice tight roll – the starch from the potato should naturally seal and hold them in place

4

Preheat an oven to 175°C/gas mark 3

5

Place the potatoe cylinders vertically on a baking tray with a drizzle of clarified butter and bake for 25 minutes until crisp and golden. Remove from the oven and turn the temperature up to 190°C/gas mark 5

  • 1 tbsp of clarified butter, ideally infused with garlic and thyme
6

The pigeon is cooked on a barbecue but can also be done in a pan. Season the crown with salt and pepper. Add a dash of oil to an ovenproof pan and gently sear the pigeon on both sides for 4 minutes, then transfer to the oven and cook for 4 minutes

7

Remove the pigeon from the oven and carefully place the pan over a low heat. Add the butter and baste the pigeon in the butter and pan juices for a further 4 minutes, then remove from the heat and season with salt. Leave to rest for 8 minutes

  • 1 knob of unsalted butter
8

Whilst the pigeon is resting, make the truffle sauce. Gently pan-fry the truffle in butter, then deglaze with cognac and leave to reduce for a minute or so. Pour in the pigeon jus and season to taste. Keep warm

  • 1 tbsp of unsalted butter
  • 1 tsp truffle, freshly chopped
  • 1 tsp cognac
  • 50ml of pigeon jus
  • salt
9

To cook the girolles, add the butter to a small frying pan and, once melted, add the girolles. Gently sauté for a couple of minutes and season with salt. Meanwhile, gently reheat the potatoes in a low oven if needed

  • 1 tbsp of clarified butter, ideally infused with garlic and thyme
  • 4 tbsp of girolles
  • salt
10

To serve, carve the breasts off the crown and place one on each plate. Plate the confit leg beside it, pipe some of the parsley purée on top and cover with truffle shavings. Add the crispy potato alongside with some more parsley purée and carefully top it with the girolles and nasturtium leaves. Finish with a dusting of burnt onion powder (if using)

  • 12 shavings of fresh truffle, Emily uses Australian black winter truffle
  • Burnt onion powder (optional)
  • micro nasturtium leaves
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