Roasted Anjou pigeon with blackberry, aubergine & polenta

Tender Anjou pigeon with baba ganoush, polenta croquettes, and blackberry elements.

Ingredients

6 people

general.ingredients.name	general.ingredients.amount
Anjou pigeon	1kg
aubergines	2
white wine	25g
shallot	1
frozen blackberry purée	1kg
agar	8g
gelatine sheets	2
red wine	100ml
brown poultry stock	150ml
sugar	20g
butter	10g
pinch of salt	QS
balsamic vinegar	QS
polenta	250g
water	750g
Parmesan cheese	150g
frozen blackberries	QS
crescent cress	QS
roasted leek (optional)	QS
gravy (optional)	QS

Anjou pigeon
1 kg Anjou pigeon
Roast the Anjou pigeons until cooked through and tender.
Baba ganoush
2 aubergines - 25 g white wine - 1 shallot
Cut the aubergines in half and roast them in the oven at 180°C. Scoop out the flesh. Sauté the shallots in olive oil. Add the aubergines and mash together. Deglaze with white wine. Season with salt and pepper, and continue to cook until ready.
Blackberry jelly
250 g frozen blackberry purée - 3 g agar - 2 gelatine sheets
Cook the blackberry purée with agar and gelatine sheets. Pour onto a tray and let set.
Blackberry gel
500 g frozen blackberry purée - 5 g agar
Cook the blackberry purée with agar. Blend, strain, and add to a piping bag.
Blackberry jus
250 g frozen blackberry purée - 100 ml red wine - 150 ml brown poultry stock - 20 g sugar - 10 g butter - pinch of salt - splash of balsamic vinegar
In a saucepan, reduce the red wine by half over medium heat. Add the blackberry purée and stock, then bring to a gentle summer. Stir in the sugar and salt. Taste and adjust acidity with balsamic vinegar if needed. Reduce slightly. Whisk in cold butter at the end for a glossy finish.
Polenta croquettes
250 g polenta - 750 g water - 150 g Parmesan cheese
Cook the polenta with water. Stir thoroughly. Add the Parmesan and stir again. Allow to set on a tray. Cut into rounds and fry until crisp.
Assemblage
anjou pigeon - baba ganoush - blackberry jelly - blackberry gel - polenta croquettes - defrosted blackberries - blackberry jus - crescent cress - roasted leek (optional) - gravy (optional)
Pipe a circle of blackberry gel onto a plate. Arrange the blackberries, a polenta croquette, and the roasted leek along the gel circle. Spoon the baba ganoush onto the polenta and leek. Place a slice of blackberry jelly on top of the polenta. Position the roasted pigeon in the centre of the circle. Pour blackberry jus on one side of the circle and gravy on the other for contrast. Finish with a touch of crescent cress for freshness.

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