Roast pigeon, black truffle and garlic puree


by: Yolanda

Because garlic is quite pungent, you need to soften the flavor slightly and make it more digestible, so we usually take out and discard the central shoot of the garlic, which is the strongest part and is usually tinged green at the top (it may be green all the way through, if it is spring garlic). Then we blanch the remaining garlic twice in boiling water.


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serves: 4

10 cloves garlic (peeled and split in half)

1/2 cup milk

3 tablespoons heavy cream

4 handfuls of spinach

3 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

2 tablespoons sunflower or vegetable oil

4 oven-ready squab pigeon

4 tablespoons Pigeon (or Chicken sauce)

3/4 ounce (about 2 inches around) black truffle

salt and pepper

Nutrition Facts
Roast pigeon, black truffle and garlic puree

Servings Per Recipe: 4

Amount per Serving

Calories: 865

  • Total Fat: 75.1 g
  •     Saturated Fat: 25.1 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 222.5 mg
  • Sodium: 201 mg
  • Total Carbs: 6 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 1.8 g
  • Protein: 40.2 g

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1.  Bring a pan of water to a boil, put in the garlic, leave it for a minute then remove with a slotted spoon and drain. Bring a pan of fresh water to a boil, put in the garlic for another minute, then drain again.

2.  Pour the milk into a small pan and add the blanched garlic. Bring to a simmer for around 20 minutes, until the garlic is completely soft, then add the cream and keep on cooking for about 3 to 4 minutes. Take off the heat. With a hand blender, whiz the garlic to a creamy puree. Cover with plastic wrap.

3.  Preheat the even to 500°F.

4.  Blanch the spinach in boiling salted water for 5 seconds (literally in and cut), drain, refresh under cold running water, drain again and squeeze cut excess water.

5.  Put the spinach in at pan, add the olive oil and butter, and set aside (not on the heat at this stage).

6.  Heat a large sauté pan (that will transfer to the oven) and add the sunflower or vegetable oil. Season the pigeons and put into the pan, first on one leg, for about 3 to 3 1/2 minutes, then on the other leg for another 3 to 3 1/2 minutes. Turn them on their breasts for 4 minutes, then prop them up against the edge of the pan, so that they are standing on their neck ends for another minute. Finally, turn them on their backs, turn off the heat and leave to rest for 5 to 3 minutes.

7.  Meanwhile, put the sauce into a small pan and warm through. At the same time, put the pan containing the spinach ever a low heat to warm through and season. Also put the pan of garlic puree hack on the heat to warm through and season with salt only.

8.  Put the pigeon back into the oven for 3 to 4 minutes to heat through.

9.  Spoon the spinach into the center of your warmed plates, then spoon the garlic puree around. Take the pigeon from the oven, remove the string from the pigeons and place one on top of each

10.  Mound of spinach. Finish off with the sauce, and either grate or slice the black truffle over the top.

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