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Roast wood pigeon with salmis sauce & sautéed baby potatoes with Bayonne dry-cured ham

Home > Life style > Recipes > Roast wood pigeon with salmis sauce & sautéed baby potatoes with Bayonne dry-cured ham
Recipe proposed by : Thierry Dufroux
Recipe type : Game


Cooking cost : Affordable

Ingredients

For 6 people :

  1.  Wood pigeons: Six 500 g wood pigeons, 80 g shallots, half a bunch of thyme, 40 g garlic, 10 cl aged wine vinegar, 20 cl game jus, and 10 cl white stock.
  2. Sautéed potatoes: 600 g baby potatoes, 8 g finely-chopped, caramelised shallots, ½-bunch flat-leaf parsley, 300 g Bayonne dry cured ham.
  3. Celeriac purée: 500 g celeriac (celery root), 20 cl milk, water.
  4. Complementary ingredients: 200 g duck fat, 150 g butter, 10 g fine salt, 3 g fresh ground pepper, 2 g fleur de sel (extra fine sea salt), 2 g coarsely ground black pepper.

Preparation

  • Remove the stems from the parsley, chop the leaves very fine, and set them aside on a dish covered with kitchen towel.
  • Peel, wash, and cut the shallots into thin slices and keep them in a hermetically-sealed box.

The wood pigeon

  • Singe and draw the wood pigeons.
  • Mix the hearts and livers in a blender.
  • Remove the wishbones and trim the feet so as to leave just the central toe. Wrap the feet in aluminium foil.  Season the wood pigeons.
  • Brown them on all sides in duck fat in a casserole dish. Add the garlic, thyme, and a knob of butter, and cook the wood pigeons in a 180°C oven, basting from time to time.
  • When they are cooked, leave them to rest on a metal grill.
  • Remove the breast meat and legs and keep them warm.

The salmis sauce

  • Fry the broken up wood pigeon carcasses in duck fat in a casserole dish, deglaze with white stock and remove the liquid.
  • Add the shallot slices and brown them gently. Deglaze with the game jus and slowly reduce.
  • Add the blended offal, simmer the sauce for several minutes, and then put it through a conical strainer.
  • Add the aged wine vinegar and leave it on a corner of the stovetop.

The sautéed baby potatoes

  •  Cut half of the Bayonne dry cured ham into small cubes.
  • Wash and drain the baby potatoes, cutting them into smaller pieces if they are too big.
  • Brown the baby potatoes in a frying pan with duck fat, season to taste, and add garlic and thyme. Continue cooking in the oven at 180°C.
  • When done, add the shallot, parsley and Bayonne dry cured ham.

The celeriac purée

  •  Peel and wash the celeriac and cut it into large pieces.
  • Put the celeriac into a saucepan, moisten with milk, and add enough water to cover.
  • Put a lid on the pan, cook the celeriac and, when done, mix in a blender.
  • Add a knob of butter and check that it is seasoned to taste. Keep the celeriac purée warm on a corner of the stovetop.

Finish recipe

  • Arrange the purée and potatoes in the centre of a plate.
  • Add the wood pigeon breasts, surround with a ribbon of sauce, and add a piece of Bayonne dry cured ham.
  • Finish by seasoning with fleur de sel and coarsely ground pepper.
  • Serve the rest of the sauce in another dish.
   

- Thierry Dufroux is the Chef Bistro Belhara -

Bistro Belhara  - 23 Rue Duvivier, 75007 Paris (France)

Roast wood pigeon with salmis sauce & sautéed baby potatoes with Bayonne dry-cured ham

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