INGREDIENTS

1 wood pigeon

1 poached fig

25 grams couscous

10 grams dried figs, brunoise

1 gram chives, chopped

2 each, 25 gram golden beets

10 grams red beet puree

12 grams natural jus

2 grams baby beet greens

1 pinch fleur de sel and fresh-cracked black peppercorns

Drizzle red wine gastrique

METHOD [Pigeon]

Remove the gizzards from cavity. Cut necks and tail off, French the wings and remove the legs and reserve for sauce. Vacuum-pack breasts and cook them sous-vide in 83°C water for 4 minutes.

Transfer breasts into 61°C water for 20 minutes, next into 56°C water for 6 minutes. Cool the breasts, still in the bag “20-20-20,” leaving them out at room temp for 20 minutes, then in cold sink water for 20 minutes, lastly in ice water. Leave in the ice water until they are going to be cooked to serve.

[Figs]

600 grams figs

250 grams red wine reduction, (1 part Ruby Port, 3 Parts Red Wine, reduced by 3/4)

1 bay leaf

7 grams thyme

1 shallot

METHOD

Vacuum Pack all ingredients together. Cook in an 83°C water bath for 25 minutes. Cool “20-20-20.”

[Red beet puree]

20 grams clarified butter

50 grams shallots, sliced

330 grams red beets, roasted and peeled

250 grams vegetable stock

50 grams extra virgin olive oil

METHOD

Sweat shallots in clarified butter over medium heat until they are tender, without any coloration. Add red beets and cook for another 5 minutes.

Add the vegetable stock, bring to a boil, then simmer for 10 minutes. Transfer into a Vita-Mix blender and puree until smooth consistency while emulsifying the olive oil into the puree. Season with salt and pepper and strain though a fine sieve.

[Couscous]

65 grams couscous

65 grams water

8 grams extra virgin olive oil

1 gram sel gris

METHOD

Bring the water to a boil. Combine water with rest of ingredients in a large bowl and cover with clean-film. Let couscous steam for 10 minutes, then remove plastic and run a fork though to break apart and fluff.

[Gold beets]

400 grams gold beets, peeled

5 grams extra virgin olive oil

5 grams sel gris

Fresh cracked peppercorns

METHOD

Vacuum-pack all the in gredients together and cook in an 83°C water bath for 4 to 5 hours, until the beets feel tender. Cool “20-20-20.”

Natural Jus

80 grams clarified butter

2000 grams game bones, cut into small pieces

1500 grams water

370 grams shallots, sliced

30 grams garlic in the skin

1 bay leaf

7 grams thyme

2200 grams chicken stock

METHOD

Heat a cast iron sauce pot over high heat. Roast the game bone with clarified butter. Add shallots and garlic and keep roasting. Add 500 grams of water and reduce until a-sec. Repeat two more times. Add bay leaf, thyme, chicken stock, veal stock, bring to a boil and simmer for 1 hour. Strain through a fine sieve.

[Red wine gastrique]

250 ml red wine

250 ml red wine vinegar

100 ml Demarara sugar

125 ml granulated sugar

1 Tbsp Muscavado sugar

METHOD

Combine all ingredients in a stainless steel pot, mix well bring to a boil and reduce heat to low and slowly reduce. Brush sides with a pastry brush to avoid burning. Let reduce until it is syrup. Strain and keep in a squeeze bottle.