Fine dining pigeon & beetroot dish

Hey guys! In this episode we’re going to clean and prepare a pigeon and I'll also show how to make multiple preparations of beetroot and a balsamic gel. I'm most excited about the preparation of the pigeon heart. We're going to cure, smoke, dry it and then grate it on the dish. It was amazing! Thank you Ron McKinlay for the inspiration!

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Enjoy making these recipes!

Ingredients for the beetroot reduction:
750 grams of beetroot reduction
40 grams of ginger
40 grams of galangan
20 pepper grains
6 pieces of star anise
10 springs of thyme

Ingredients for the salt dough:
500 grams of flour
150 grams of coarse salt
250 grams of water

Ingredients for the beetroot cream:
50 grams of butter
4 grams of salt
50 grams of sugar
1 shallot
500 grams of beetroot trimmings
200 grams of vegetable stock

Ingredients for the cure powder:
40 grams of brown sugar
50 grams of salt
2 pieces of star anise
10 pepper grains
6 springs of thyme