Roast wood pigeon with black pudding and baby beets

4
60 minutes

Ingredients

Wood pigeon

  • 4 wood pigeons, crown only
  • 200g of hibiscus flowers, dried
  • vegetable oil, for frying

Chard

  • 50g of chard, stalks only
  • 10g of unsalted butter
  • 50g of rapeseed oil
  • 2 sprigs of thyme
  • 1 garlic clove, minced

Baby beets

  • 10 baby beetroots
  • 100g of beetroot juice
  • salt
  • pepper
  • 2 sprigs of thyme
  • 1 garlic clove, minced

Sauce

  • 250g of black pudding
  • 100g of veal stock
  • sea salt to season
  • black pepper to season

To plate

  • 1 bunch of pak choi
  • 100g of black pudding, diced

Method

1
Preheat a water bath to 85°C. Cut the chard into 8cm batons and place in vacuum bag with the rest of the ingredients and seal. Cook for 15 minutes
  • 50g of chard
  • 10g of unsalted butter
  • 50g of rapeseed oil
  • 2 sprigs of thyme
  • 1 garlic clove, minced
2
Blitz the hibiscus flowers until to a fine powder in a blender. Pass through a sieve if necessary to remove larger bits
  • 200g of hibiscus flowers, dried
3
Wash the baby beets and place into a medium saucepan. Add the beetroot juice top up with water. Add the thyme and garlic. Bring to a simmer and cook until softened, about 20 minutes. Leave to cool then peel the beetroots, the skin should easily come away. Pass the cooking liquor through a fine sieve and reheat the beets in this liquor when ready to serve
  • 10 baby beetroots
  • 100g of beetroot juice
  • salt
  • pepper
  • 2 sprigs of thyme
  • 1 garlic clove, minced
4
Peel and slice the black pudding and blitz in a food processor with the veal stock until smooth. Pass through a fine sieve and season with salt and pepper. When ready to serve heat the purée in a small saucepan
  • 500g of black pudding
  • 200g of veal stock
  • sea salt to season
  • black pepper to season
5
Preheat a water bath to 56°C. Season the pigeons with salt, place in a vacuum bag and seal. Cook for 15 minutes, then remove from the bag and dry on kitchen paper. Roast in a pan in vegetable oil until golden. Leave to rest for 4 minutes before carving
  • 4 wood pigeons, crowns
  • vegetable oil, for frying
6
Bring a pan of salted water to the boil and blanch the pak choi leaves for 1 minute
  • 1 bunch of pak choi
  • 500g of black pudding
7
Heat a non-stick frying pan over a medium heat and fry the black pudding until crispy
8
To plate, carve the pigeon and place on the plate with the beetroot and chard batons. Add the black pudding puree and the diced black pudding. Finish with a drizzle of rapeseed oil and dusting of hibiscus powder