A recipe from Terje NESS - Bocuse d'Or 1999
Catégorie : Meat
Niveau : Medium
Temps de préparation : minutes
For 4 people
Trim the pigeons, and make a stock with the bones. Leave the breasts on the carcass.
Peel the celery, and cut into large pieces. Cook these in the cream until tender. Blend to make a smooth puree and add salt.
Boil the sugar, water and vinegar mixture, then soak the currants in it so they swell up.
Blanch the garden peas, and blend. Add the hot cream to make a puree.
Fry the cepes with butter, salt and pepper in a frying pan.
Cook the pigeons in a sautéing pan, breast side, with the thyme and garlic.
The foie gras is also pan-fried.
For the sauce, reduce the white wine with the shallot, and add the pigeon stock. Reduce again and, just before serving, add the fat given off by the foie gras, and a knob of butter.
Present attractively as shown in the photo.