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Serves 4 People

Cooking Time: 30 Minutes

Milk Marinated Pigeon with Foie Gras, Cabbage and Chanterelle Mushrooms


For the Marinated Pigeon: for the brine:

  • 140 gr Milk
  • 100 gr of Apple
  • 120 gr of White Wine
  • 15 gr Salt
  • 12 grams of Sugar
  • 2 gr Pepper
  • 1 grain of Macis

For the Pigeon Thigh:

  • 4 Thighs
  • 40 g Butter 

For the Foie Gras Scallops:

  • 4 Scallops of Duck Foie Gras

For the Cauliflower Puree:

  • 1 kg of fresh cauliflower
  • 1 l Water
  • 1 l Milk
  • 10 gr Salt
  • 1 Bay Leaf
  • 100/200 gr Fresh Cream
  • 20/40 gr Maize
  • 20/30 gr Extra Virgin Olive Oil from Garda

For the Base of the Marinated Pigeon:

  • 5 kg Small Bits of Calf Bone
  • 5 kg Pigeon Carcasses
  • 6 kg of Cut Beef Muscle to Stew
  • 2.5 kg of Cut Carrots
  • 2.5 kg Chopped Onions
  • 1.5 kg Cut Champignon
  • 10 g Star Anise
  • 15 g Thyme
  • 1 l White Wine
  • 0.5l Port
  • 500 g Tomato Paste
  • 60 g of Hammered Garlic
  • 1/2 g Calf Hoof


For the Marinated Pigeon:

  1. Mix all the ingredients
  2. Insert into a vacuum pack, the ratio between brine and pigeon weight should be 1 to 1
  3.  Marinate for 8h
  4.  Remove the brine and keep it in the fridge for a maximum of 72h
  5.  Bake and with thermomenter, measure the temperature of the heart, which should be 42/45 degrees and then let rest

For the Pigeon Thigh:

  1. Insert into a vacuum pack the pigeon thighs, butter and salt.
  2. Cook at 90 degrees for 25 minutes. Extract at the moment you plate.

For the Foie Gras Scallops:

  1.  Insert the foie gras scallops into a vaporizer, Cook for 5/7 min
  2. After cooking dry on paper and sprinkle with salt

For the Garnish: – Cut the radishes in half and boil them in salted water for 1/2 minutes. Garnish the plate accordingly.

For the Cauliflower Puree:

  1.  Boil water, milk and bay leaf
  2.  Add clean, chopped cauliflower
  3.  Once cooked, toast the cauliflower in casserole, add salt, maize and cream
  4. Blend with a mixer
  5. Transfer the compound in order to whip at maximum speed while incorporatingextra virgin olive oil

For the Base of the Marinated Pigeon:

  1. Toast beef bones and pigeon in 4 trays at 150º at 100% humidity for 30 min. Remove the bones from the plate together with the fat.
  2. Divide in half the beef and season with the bone fat and place in oven at 250º at 100% humidity for 10 min and then turn the meat and give another 10 min. Remove from oven with fat.
  3. Once the vegetables are peeled, cleaned and weighed put them in a pot with a drizzle of beef fat and let it cook. One cooked, add spices and wine.
  4.  Combine the toasted bones, the toasted meat, the vegetables, the calf hoof, the tomato paste, cover and cook in the oven steam mix at 100º at 20% steam for 24 hours. In the morning, pass the bottom with the fine etamine reduce to 2.5 L and taste it on the head service to see if the right consistency.

To Finish the Marinated Pigeon Base:

Bring the sauce to 80 ° and infuse with thyme for 5 min, before adding the sage for another 5 min. Finish by adding a bit of lemon.


On the plate, garnish using 15 sprigs of cauliflower, with the pigeon, foie gras, thigh, chanterelle mushrooms and sprouts. To finish, add radish and touches of the Marinated Pigeon Base.

Mise en place: plate, fork and spoon.





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