Wood Pigeon with Caramelized Vegetables and Muscadine Grape Sauce

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Credit: Didier Loire
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Instructions

Step 1: Pigeons

Pluck, singe, and draw the pigeons. Clip the wing tips, leaving the middle claw attached, and plunge the legs into boiling water to remove the skin. Cut both sides of the backbone and cartilage to spatchcock the pigeons. Remove the giblets and chop them.

Break the bones and brown them. Add the minced shallots and garlic cloves, and sweat together. Deglaze with light chicken stock, then caramelize and add the squab jus.

Reduce to a glaze, cover once more with the chicken stock, and add the thyme. Cook over a low heat. Strain the sauce in a chinois, and bind with the chopped giblets. Check the seasoning and add the Barolo vinegar.

Grill the pigeons, brushing with olive oil as they cook. Set aside in a warm place.

Step 2: Polenta

Bring the stock to a boil. Sieve the cornmeal into it, and stir with a spatula. Add the olive oil, season, cover, and cook for about an hour.

Mold the polenta in a jelly roll pan. Once cool, cut out triangles 1 1/2 inches (3 cm) thick. Spread the mascarpone on the triangles, sprinkle with ground parmesan, and brown just before serving.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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