Pigeon and cherries | Luca Abbruzzino

Ingredients for 4 people

• 2 pigeons
• Meat stock
• 1kg cherries
• Salt and pepper

For the chicken liver mousse

• 700g chicken livers
• 5 bay leaves
• 15 anchovy filets
• 70g butter
• 200g passito wine
• Salt and pepper

For the marinated cherries

• 600 ml water
• 300 ml red vinegar
• 300 ml white wine
• 600 g sugar
• 50 g salt
• 5 g pink pepper
• 5 bay leaves
• Thyme to taste

Procedure

Boil all the ingredients for the marinade, leave to cool, add 300 g of pitted cherries and leave to marinate.

For the chicken liver mousse

Brown the chicken livers in butter in a pan, add the bay leaves and anchovies and season with salt and pepper. Deglaze with the passito wine. Remove the bay leaves and blend everything together, then place in a pastry bag. Use the chicken liver mousse to make cherry-sized balls and chill in the refrigerator.

For the cherry jelly

Pass 200 g of marinated cherries through a Green Star, add 2 g of kappa and pass through the chicken liver balls. Leave to cool.

Prepare the cherry glaze by passing 500 g of marinated cherries through a Green Star, add 200 g of red wine and aromatics to the extracted juice and reduce.

For the meat

Debone the thighs, vacuum seal with oil, salt, pepper, bay leaf, and lemon zest. Cook at 72 degrees for 2 hours in a Roner or steam oven.

Cook the pigeon breasts directly in a pan with butter, taking care to leave them pink, and season with salt and pepper.

Dish composition

Serve the breast with the thigh and the chicken liver cherry, accompanied by a few marinated cherries, the cherry glaze and the meat stock.