Truffled Roasted Pigeon Elegance

Sure, here is a detailed recipe for Truffled Roasted Pigeon Elegance:

Truffled Roasted Pigeon Elegance

Ingredients:

• Pigeon:

  • 4 pigeon (around 300g each), plucked and gutted
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 30g unsalted butter
  • 2 cloves garlic, crushed
  • 3 sprigs fresh thyme
  • Zest of 1 lemon

• Truffle Butter:

  • 75g unsalted butter, softened
  • 20g black truffle, finely chopped
  • 1 teaspoon truffle oil (optional for extra intensity)
  • A pinch of fine sea salt

• Roasted Vegetables:

  • 200g baby potatoes, halved
  • 200g baby carrots, peeled
  • 200g baby turnips, peeled and halved
  • 100g baby pearl onions, peeled
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 sprigs fresh rosemary

• Herb Sauce:

  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 200ml chicken stock
  • 100ml dry white wine
  • 2 tablespoons fresh parsley, finely chopped
  • 2 teaspoons fresh chives, finely chopped
  • 2 teaspoons fresh tarragon, finely chopped
  • 50g cold unsalted butter

Instructions:

1. Prepare the Pigeons:

   • Preheat your oven to 200°C (400°F).
   • Season the pigeons inside and out with salt and pepper.
   • In a roasting pan, heat the olive oil over medium-high heat. Add the pigeons, breast side down, and sear until nicely browned, about 3-4 minutes. Turn them over to sear their backs for another 3 minutes.
   • Remove the pigeons from the heat and set them aside.

2. Prepare the Truffle Butter:

   • In a small bowl, mix the softened butter with the finely chopped truffle, truffle oil (if using), and a pinch of sea salt until well combined.
   • Gently separate the skin from the pigeon breasts, being careful not to tear it. Insert a generous amount of truffle butter under the skin of each pigeon, spreading it evenly.

3. Roast the Pigeons and Vegetables:

   • In the same roasting pan, arrange the baby potatoes, baby carrots, baby turnips, and pearl onions around the pigeons.
   • Drizzle the vegetables with olive oil and season with salt, pepper, and rosemary.
   • Add the garlic cloves, thyme, and lemon zest to the roasting pan.
   • Place the pigeons on top of the vegetables, and dot the remaining truffle butter over the pigeon skins.
   • Roast in the preheated oven for about 25-30 minutes, or until the pigeons are cooked through and the vegetables are tender.

4. Prepare the Herb Sauce:

   • While the pigeons are roasting, prepare the herb sauce. In a small saucepan, sauté the shallot and minced garlic over medium heat until translucent, about 2-3 minutes.
   • Add the chicken stock and white wine, bring to a boil, and then reduce to a simmer. Allow the sauce to reduce by half, about 10 minutes.
   • Stir in the chopped parsley, chives, and tarragon. Gradually add the cold butter, stirring constantly until the sauce is smooth and emulsified. Season with salt and pepper to taste.

5. Serving:

   • Once the pigeons and vegetables are beautifully roasted, remove them from the oven and let rest for 5 minutes.
   • Carve the pigeons into halves or quarters and place them on serving plates, accompanied by the roasted vegetables.
   • Drizzle the herb sauce generously over the pigeon and vegetables.
   • Garnish with a few additional herbs if desired.

Additional Tips:

• For a richer flavor, you can marinate the pigeons in olive oil, garlic, and thyme for a few hours before cooking.
• This dish pairs beautifully with a light red wine, such as Pinot Noir or a white Burgundy.

Enjoy your exquisite Truffled Roasted Pigeon Elegance!