Dove
Filling
Dove
juice
Potato
roll
Dove
cube
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.
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