Pigeon Breast on Potato Rosette

The pigeons are best cooked by the butcher ready for cooking.

That is: remove the breast piece and add the wings and legs finely chopped (hazelnut size).

For the sauce, sauté the chopped pigeon scraps in hot oil until brown, add the coarse onion pieces and sauté until browned. Add 1 l of water and all the spices and cook for 120 minutes. Strain through a sieve and reduce to a scant coffee cup. Finally season with salt and pepper and bind with 1 tbsp butter.

Brush the pigeon breasts with butter, season with salt, season with pepper and place in an ovenproof dish in the oven at 180 degrees for about 10 min form, so that they take color well. Next, reduce the oven temperature to 75 degrees and continue cooking the pigeon for 1 hour (at this low temperature the pigeon can cook just as well for longer without becoming dry).

For the potato rosette, cut the potatoes on the cucumber slicer into slices as fine as possible, layer them in four small oven-proof round molds (about 10 cm ø), season with salt, season with pepper and cover with melted butter. Cook in the oven at 180 °C for about half an hour.

Blanch four leaves each of pointed cabbage and kale and rinse in iced water.

Separately, sauté the rest of the cabbage cut into strips in two frying pans with butter and season vigorously with salt and freshly ground pepper.

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