Pichón de Araiz asado con nube de Macadamia

• COMENSALES 4
• SE PREPARA EN 120 minutos
• DIFICULTAD Difícil
• PRECIO Alto

Dove

DoveSaltpeppergarlic 

Filling

100g onion lightly fried100g dove liver50 g fresh foie gras½ garlicBrandy

 

Dove juice

10 kg dove carcasses 5 kg onion4 garlic bulbs

 

Potato roll

potatoessalt pepper

Dove cube

500g dove juice200g confit dove drumsticks100 g cornstarch

 

Dove

Cooking: 68 degrees steamed - 51 degrees in centre

Cool in water and ice to stop the cooking.

Clean the dove and leave the legs to one side, remove the liver.

Salt, pepper, garlic and thyme, vacuum pack in a shrink bag.  Insert the probe for cooking.

Filling

After sautéing the liver and adding the brandy, introduce everything into the Thermomix and crush until obtaining a smooth purée.

Potato roll

Using a food slicer, slice the potatoes in fine slices, salt and pepper, curl and confit with Abbae de Quiles oil at 140 degrees dry

Macadamia cloud

Grate the Macadamia and leave to one side.

Dove cube

Dry ice cube to finish.