Pichón Virtuas de Guitarra

Adapted by StarChefs.com
September 2016
Yield: 4 servings


Mojo Marinade
50 grams Armagnac
50 grams orange segments
50 grams coarsely chopped pineapple
50 grams roasted peanuts
2 cloves garlic, thinly sliced and fried
60 grams baguette
20 grams butter
1 gram neroli (orange blossom oil)
Black pepper
Pichón and Sauce
2 pigeons, deboned, bones and meat reserved separately
Grated ginger
Grated licorice root
20 milliliters olive oil, plus additional for finishing
3 medium onions, coarsely chopped
4 leeks, coarsely chopped
Black pepper
Citronella oil
Yuca Curls
Oil for frying
200 grams yuca ribbons
To Assemble and Serve
Cedar, thinly shaved and curled


For the Mojo Marinade

In a mortar, combine Armagnac, fruit, peanuts, garlic, bread, butter, and neroli; crush and grind mixture to a thick paste. Season with salt and pepper. 

For the Pichón and Sauce

Separate the breasts from the rest of the pigeon meat. Season breast with salt, ginger, and licorice. By hand, spread Mojo Marinade on breast; cover and refrigerate. Combine remaining meat with the reserved pigeon bones. Coarsely chop reserved bones and remaining non-breast meat. In a pot, heat half the oil, add chopped meat and bones, and sauté until browned. In a saucepan with the remaining oil, sauté onions and leeks until light golden; drain. Add sautéed vegetables and thyme to meat and bones. Cover with water and bring to a boil; reduce heat and simmer until stock is reduced to nappe. Strain through a chinois and season with salt and pepper. Add a few drops olive oil and 1 drop citronella oil. Cover and keep warm. 

For the Yuca Curls

In a deep fryer, heat oil to 350ºF. In a spiral pattern, wrap yuca around a nonreactive, cylindrical tube that has been wrapped in vegetable paper; secure yuca to the cylinder with clips. Fry until lightly golden; drain on paper towels. When cooled slightly but warm to touch, carefully remove curls from tubes and season with salt. When completely cool, store curls in airtight container with a desiccant. 

To Assemble and Serve

Prepare and heat grill. Grill marinated pigeon breast until cooked through; rest. Invert a small, shallow wire basket on a large serving plate, off center. Arrange cedar curls on top. Slice breast in half width-wise and stand the pieces up cut-side-down near the basket. Cover pigeon with Sauce. Arrange Yuca Curls around pigeon. Present the plate in the dining room, allowing the guest to take in the aroma of the cedar curls. Remove the basket of curls from the plate and return to the kitchen, leaving the guest to enjoy the pigeon and the lingering aroma of cedar.