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Tangy Mesquer pigeon with rhubarb and local asparagus
Ingredients
Ingredients (serves 4):
2 Mesquer pigeons (450 g each), 1 bunch of locally-grown green asparagus, 200 g rhubarb, 10 g brown sugar, 1 bunch minutina (a herb often used in Mediterranean cuisine).
Preparation
Preparation:
- Remove the pigeon breasts and legs and set them aside in a cool place.
- Peel the rhubarb, chop it finely, and cook it with the brown sugar in a covered pan for 5 minutes.
- Peel the green asparagus and cook it in boiling, salted water for 4 minutes.
- Shortly before serving, fry the pigeon fillets and legs, skin-side down, on high heat, for 3 minutes.
- Finish cooking the legs in the oven at 180 °C for 5 minutes.
- Turn the fillets skin-side up at the last moment and pour the cooking juices over them.
Presentation:
Put the rhubarb in the centre of the plate, arrange the fillet and legs around it attractively, add the asparagus tips and herbs, and sprinkle the cooking juices over the dish.
Restaurant Le Montaigu
Domaine de la Bretesche (44 780 Missillac - France)
www.bretesche.fr
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