DANISH WOOD PIGEON IN A CHERRY SAUCE

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DANISH WOOD PIGEON IN A CHERRY SAUCE

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Ingredients

Cherry Sauce
1 tablespoon sechan pepper
1 tablespoon curry powder
2 tablespoons coriander
6 star anise
6 garlic cloves
8 juniper
10 carnations
4 Bay Leaves
1 tablespoon cumin
1/2 teaspoon cardamom
15 slices Ginger
4 shallots
1 bunch parsley stalks
1 rod recipe vanilla
500 grams honey
500 grams cherry vinegar
3 litres Veal Stock
Features:
  • Gluten Free
  • Medium

Ingredients

  • Cherry Sauce

Directions

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This dish combines the deep red colours of cherries, beetroots and red sorrel with the rich taste of the wood pigeon.

Cherry Sauce

  1. Caramelise the honey and add all the spices.
  2. Deglaze the vinegar and add the 3 liter of veal stock.
  3. Let the sauce rest for 30 minutes.
  4. Then reduce it, sieve it and season to taste.

Danish Wood Pigeon

  1. Let the pigeons hang at 10 degrees for 10 days
  2. Then fry the breasts while still on the hull and put them in the oven at 175 degrees for 8 minutes.
  3. Let them rest for 5 minutes and thereafter cut the breasts from the hull.

Beetroots

  1. Boil the beets with peel on until they are tender.
  2. Then dry them in the oven at 60 degrees for 12 hours.
  3. At serving cut them into suitable pieces and heat them in the sauce.

Plating

  1. Arrange the pigeon, sauce  and beetroots on a plate and decorate the dish with red sorrel, red amaranth and semi-dried cherries.

Mark Lundgaard

In my world gastronomy has nothing to do with art or talent. It is plain and simple hard work and dedication – gastronomy is craftsmanship at its finest.

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