Difficulty:[usr 3]
Peel the carrot, onion, shallot and garlic, chop them separately. Book
Cut the ginger into fine julienne.
Bone the pigeons, . Scoop out the carcasses, fins and necks, set aside the thighs and supremes. Sprinkle the squab pieces with the spices:cayenne pepper, paprika, allspice, turmeric and mace.
Crush carcasses and offal.
Sweat half of the garlic, onion and carrot mixture over low heat, mix with the offal, add the bouquet garni, the water and leave to cook at a low boil, skimming and decreasing, then pass through a cheesecloth strainer, pressing firmly on the ingredients. Book.
Put the honey, shallot, onion and remaining carrot in a sauté pan with the vinegar, add a little water and let reduce, then add the vinegar and let reduce again until good consistency, add the squab stock. Book.
Brown the supremes and thighs in a little butter, remove the pink supremes, set aside and cook the thighs in the oven for a little longer.
Place the sauté pan over low heat and add the remaining butter in small pieces until well blended. Arrange thighs and supremes on warm plates and coat the meat with the sauce.
Decorate with the pink peppercorns and julienned ginger. Add two tablespoons of red onion jam per plate.
Note:red onion jam is obtained by sweating:red onion with raspberry vinegar, raspberry cream and a little honey, leaving it to jam.
Creation of chef Hubert
