http://geishagourmet.com/2012/07/16/krug-e-piccione-ecco-la-ricetta-dellassiette-champenoise-2-stelle-m/

Krug and pigeon | Here is the recipe of the George in rye 2 Stars M.

by Monday, July 16, 2012

Here's the perfect prescription, According to chef Lallement of the George in rye in Reims, for a wedding with the Krug Grande Cuvée.

' TourTe de Pigeon Fermier '

IngredIents

* 2 discs of puff pastry rolled out to 4 mm thickness, 8 cm in diametre * 1⁄ 2 a pigeon, fried and seasoned (25 grams)
* Foie gras, seasoned and fried (25 grams)
* Bacon (cooked whole in pork juices for 3 hours at a low temperature) * Blanched spinach, unsalted (30 grams)
* dried tomatoes (seasoned and dried in the oven for 7 hours at 50°) * Pigeon jus

Make the disc of pastry into a circle of 6.5 cm Fill with 20 grams of spinach
Add the dried tomatoes
Lay on the piece of bacon
Then add the fried Foie gras
Lay the 1⁄2 pigeon on top
recover with 10 grams of spinach
Close the torit with the other circle of puff pastry

reCIPe For the PIgeon jus

Cook up an aromatic garnish (carrots, turnips, onions, white part of leeks, bay leaves, thyme) Add the pigeon carcasses (previously browned and cut into small parts)
deglaze with syrupy white wine
Moisten with duck stock, previously made (or use stock cubes)
Leave to cook (simmer) for 1 1⁄2 hours to 2 hours
sieve the remaining juices
Leave the just to reduce until it thickens
Add vinegar and reduced balsamic vinegar

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