Pigeon grated with turnips, Schweppes water and foie gras

Yields: 10 Servings

Ingredients:

Pigeon:

5 pcs pigeon (550-600 g) 200 g foie gras as needed calf thymus as needed ground almonds as needed dried flowers

Soy marinade:

1800 ml soy sauce(heints) 750 ml cider apple vinegar 750 ml red wine vinegar 250 ml liquid shio koji

Schweppes water:

1000 ml Schweppes 10 g agar-agar

Chicken Forcemeat:

300 g chicken liver 20 ml armagnac 60 g terrine of foie gras As needed garlic, thyme As needed black bread

Foie gras puree:

275 g foie gras 75 ml bouillon 50 ml cream

Turnip ribbons:

3 pcs turnips as needed purple flower as needed cressonnette 500 ml schweppes 2 g xanthan

Instructions:

1. Mix agar-agar with Schweppes, warm in a pan then pour into a container.

2. Grill chicken liver with garlic and thyme, then flambe with armagnac.

3. Chop the grilled chicken liver and foie gras terrine coarsely and mix.

4. Slice the black bread.

5. Put the forcemeat on bread and toast in a salamander.

6. Mix the foie gras with the bouillon and cream and blend.

7. Slice the turnip thinly and then sous-vide with Schweppes and xanthan.

8. Put flowers and cressonnette inbetween 2 turnip ribbons

9. Make turnip ribbons into tagliatelle shape then add Schweppes and xanthan mixture.

To finish:

1. Grill the pigeon thoroughly until well browned, basting with the soy marinade.

2. Sprinkle ground almonds and crispy calf thymus on the pigeon.

3. Serve the pigeon accompanied with turnip ribbons and forcemeat toasts.