Ingredients
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Cherry Sauce
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1 tablespoon sechan pepper
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1 tablespoon curry powder
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2 tablespoons coriander
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6 star anise
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6 garlic cloves
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8 juniper
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10 carnations
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4 Bay Leaves
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1 tablespoon cumin
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1/2 teaspoon cardamom
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15 slices Ginger
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4 shallots
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1 bunch parsley stalks
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1 rod recipe vanilla
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500 grams honey
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500 grams cherry vinegar
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3 litres Veal Stock
Directions
This dish combines the deep red colours of cherries, beetroots and red sorrel with the rich taste of the wood pigeon.
Cherry Sauce
- Caramelise the honey and add all the spices.
- Deglaze the vinegar and add the 3 liter of veal stock.
- Let the sauce rest for 30 minutes.
- Then reduce it, sieve it and season to taste.
Danish Wood Pigeon
- Let the pigeons hang at 10 degrees for 10 days
- Then fry the breasts while still on the hull and put them in the oven at 175 degrees for 8 minutes.
- Let them rest for 5 minutes and thereafter cut the breasts from the hull.
Beetroots
- Boil the beets with peel on until they are tender.
- Then dry them in the oven at 60 degrees for 12 hours.
- At serving cut them into suitable pieces and heat them in the sauce.
Plating
- Arrange the pigeon, sauce and beetroots on a plate and decorate the dish with red sorrel, red amaranth and semi-dried cherries.
