Ingredients

  • 1 whole pigeon
  • salt, pepper
  • duck fat
  • 100g Jerusalem artichoke
  • milk, butter, salt
  • white wine, white vinegar
  • peppercorns, bay leaves, salt
  • 2 Borretane onions
  • 10g white shimeji
  • 10g brown shimeji
  • extra virgin olive oil

Preparation

Debone the pigeon and quarter it, peel off the skin, then season with salt and pepper, vacuum-seal at 100%, and cook at 60°C for 30 minutes. Cook the legs vacuum-sealed in duck fat for 2 hours at 70°C. Once the pigeon is cooked, remove it from the vacuum and grill the skin until golden brown, then let it rest in a warm place for a few minutes. Remove the legs from the vacuum and keep them warm under the pan in the duck fat.

Boil the Jerusalem artichokes in milk, once cooked and soft, blend them in the Thermomix, adding butter and salt to obtain a smooth but consistent cream.

Make a bouillon with water, white wine, and white vinegar, adding peppercorns, bay leaves, and salt. Boil the spring onions and shimeji mushrooms separately, let them cool, and set aside. Season the resulting giardiniera with extra virgin olive oil and store.

Finish

  • pigeon bottom
  • dehydrated black truffle Tartuflanghe
  • Tartuflanghe black truffle juice

Spread a little Jerusalem artichoke cream on a round plate, cut the pigeon breast in half lengthwise, and arrange it on either side of the cream, adding the giardiniera. Rehydrate the two truffle slices in their juice and arrange them on top of the vegetables. Then, heat the sauce and drizzle a few drops over the pigeon.

Chef Andrea Ferrero