Tuscan pigeon with carrot and chocolate sauce, mushroom risotto and foie gras

Ingredients

Game

  • 4 pigeons

Spices & Dried Herbs

  • 4 sage leaves
  • freshly ground black pepper
  • freshly ground black pepper
  • freshly ground black pepper

Salad & Fresh Herbs

  • 3 sprigs of rosemary
  • 3 sprigs of rosemary
  • 3 sprigs of thyme
  • 1 bay leaf
  • 1 tsp chopped rosemary
  • baby coriander leaves

Fruit & Vegetables

  • 1 garlic clove, sliced
  • 1/2 white onion, finely sliced
  • 3 garlic cloves
  • 1/2 lemon, zested
  • 100g of assorted fresh mushrooms, cleaned and sliced
  • 200g of carrots, sliced
  • 2 shallots, finely sliced
  • 1 carrot

Oils & Vinegars

  • 50ml of olive oil, plus extra for frying
  • vegetable oil, for deep-frying
  • 2 tbsp of extra virgin olive oil
  • 1 dash of olive oil
  • 2 tbsp of extra virgin olive oil
  • 1 tbsp of balsamic vinegar

Store Cupboard

  • salt
  • 1 tbsp of capers, rinsed
  • 70g of raisins, finely chopped
  • 70g of hazelnuts, finely chopped
  • 70g of pistachio nuts, finely chopped
  • 1 tbsp of coarse sea salt
  • 150g of polenta
  • 5 tsp black sesame seeds
  • 335g of vegetable stock
  • 4g of salt
  • 1 tbsp of dark chocolate
  • 250ml of vegetable stock
  • salt

Delicatessen

  • 400g of foie gras

Alcohol

  • 200ml of Sauternes wine

Dairy

  • 200ml of milk, cold, plus extra as needed
  • 100g of cream

Beverages

  • 1l water
  • 400g of water
  • 100ml of white wine
  • 20g of white wine

Cereals, Grains & Pasta

  • 100g of risotto rice

Cheese

  • 20g of grated Parmesan

Speciality Ingredients

  • flower petals