Wild pigeon and Jerusalem artichoke

Pascal Aussignac pairs gamey wild pigeon with an earthy Jerusalem artichoke purée to make a vividly autumnal dish. A trip to your local quality butchers may be required for this wild pigeon dish.

First published in 2015
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Ingredients

Metric

Imperial

Roast wood pigeon

Jerusalem artichoke purée

Garnish

Equipment

  • Blender

Method

1
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
2
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
3
Transfer to a blender and blitz until smooth. Pass through a fine sieve and season with the fresh nutmeg and walnut mustard
4
Preheat the oven to 180°C/gas mark 4
5
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
6
Transfer to the oven and roast for 10-12 minutes. Remove and allow to rest for at least another 5 minutes
7
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
First published in 2015
share recipe:

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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