Salt Baked Pigeon De Bresse Recipe

Ingredients For Salt Baked Pigeon De Bresse Recipe

• 2 Squab pigeons
• 1 tablespoon Grapeseed oil
• 600 gram Strong white flour
• 350 gram Fine sea salt
• 6 Egg whites
• 175 milliliter Warm water
• 2 tablespoon Duck fat
• 4 Shallots
• 100 gram Flat mushrooms
• 8 tablespoon Madeira
• 4 tablespoon Ruby port
• 200 milliliter Brown chicken stock
• 1 tablespoon Whipping cream
• 1 pinch Salt
• 1 pinch Freshly ground white pepper
• 2 Egg yolks
• 1 tablespoon Rock salt
• 4 Cloves
• 120 gram Wild mushrooms
• 15 gram Unsalted butter
• 2 tablespoon Flat Leaf Parsley
• 1 sprig Tarragon
• 1 teaspoon Chervil
• 0.5 Garlic Clove
• 1 teaspoon Shallots
• 2 pinch Sea salt
• 1 pinch Freshly ground black pepper
• 1 dash Lemon juice
• 2 Squab pigeons
• 1 tablespoon Grapeseed oil
• 600 gram Strong white flour
• 350 gram Fine sea salt
• 6 Egg whites
• 175 milliliter Warm water
• 2 tablespoon Duck fat
• 4 Shallots
• 100 gram Flat mushrooms
• 4 tablespoon Ruby port
• 200 milliliter Brown chicken stock
• 1 tablespoon Whipping cream
• 1 pinch Salt
• 1 pinch Freshly ground white pepper
• 2 Egg yolks
• 1 tablespoon Rock salt
• 4 Cloves
• 120 gram Wild mushrooms
• 2 tablespoon Flat Leaf Parsley
• 1 sprig Tarragon
• 1 teaspoon Chervil
• 0.5 Garlic Clove
• 1 teaspoon Shallots
• 2 pinch Sea salt
• 1 pinch Freshly ground black pepper
• 1 dash Lemon juice