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Steak Now, Squab Later


Chef Dante Boccuzzi  of Dante  Cleveland, OH on StarChefs.com
Dante Boccuzzi

Dante
8001 Rockside Road
Valley View, OH
(216) 524-9404

Wood Pigeon Dressed in Leeks with Espresso-Hazelnut Risotto
Chef Dante Boccuzzi of Dante — Cleveland, OH
Adapted by StarChefs.com

Yield: 2 Servings

Ingredients:

    Leeks:
  • 2 leeks, trimmed and washed
  • 2 Tablespoons butter
  • 2 sprigs thyme

    Pigeon:
  • 2 whole wood pigeon breasts on the bone
  • 3 Tablespoons butter
  • Salt and pepper
  • ¼ teaspoon ground nutmeg
  • 4 cloves garlic

    Risotto:
  • 1 small white onion, minced
  • 4 Tablespoons extra virgin olive oil
  • 2 cups Arborio rice
  • ½ cup dry white wine
  • 2 quarts roasted chicken stock, hot
  • ½ cup toasted ground hazelnuts
  • 2 teaspoons ground espresso
  • ½ cup grated Parmesan cheese
  • Salt and pepper

    Mushrooms
  • 4 bluefoot mushrooms, halved
  • cup Madeira wine
  • 2 Tablespoons butter
  • 1 shallot, minced
  • Salt and pepper

Method:

For the Leeks:
Pull leek leaves apart and vacuum pack with butter and thyme sprigs. Place in a pot of boiling water for 8 minutes. Transfer to an ice water bath and cool. Remove from vacuum pack and reserve.

For the Pigeon:
Spread butter on all sides of pigeon breasts and season with salt, pepper and nutmeg. Wrap leek leaves around breasts. Vacuum pack breasts with garlic. Cook in a 65° C (149° F) water bath until internal temperature of pigeon reaches 62° C (144° F), about 25 minutes.

For the Risotto:
In a large pot, sweat onions in 2 tablespoons of olive oil until translucent. Add rice and cook gently, stirring often, without adding color for a few minutes. Deglaze pan with white wine and reduce until liquid has evaporated. Slowly add chicken stock to cover the rice while stirring. Repeat this process until rice becomes firm to the bite. Add hazelnuts, coffee, cheese, butter and the rest of the olive oil. Adjust consistency with more chicken stock. Season with salt and pepper.

For the Mushrooms:
In a small sauté pan, sear mushrooms until golden brown. Deglaze with Madeira wine and cook until liquid evaporates. Add butter and shallots; stir and turn off heat. Season with salt and pepper.

To Assemble and Serve:
Spoon Risotto into center of a soup plate. Lay Pigeon slices on top. Arrange Mushrooms on top of Pigeon and around Risotto.

 

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   Published: February 2008
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