Coconut Emulsion Pigeon with Coffee Polenta

Here is what you need

Take 2 capsules of Master Origin India Grand Cru and remove the ground coffee inside, gently wrap it in a cloth and infuse it in milk for about 30 minutes at 70° C
Roast the polenta in a sauté pan with brown butter
Moisten with the infused milk and cook for 30 minutes stirring constantly
With the other two "Creator" coffee capsules make two coffees of 40ml each, cool quickly, mix with cream and whip
Sauté the pigeon carcasses in a pan, browning them well
Add the bouquet garni
Moisten with water to cover and pour in the balsamic vinegar and soy sauce
Cook for 2 hours
Strain the juice through a sieve and set aside to cool
Dress and truss the pigeons
Grate the coconut finely
Sauté the shallot in a saucepan, moisten with coconut milk and season with a pinch of salt
Reduce the pigeon juices and combine them with the giblets
Mix well beforehand
Put all of this through the sieve and add a pinch of curry
Cook the pigeon on its sides at very low heat for 45 minutes
Warm the polenta and add the whipped cream and mix well using a whisk
Emulsify the coconut milk
Finish:
Shape a quenelle of polenta on the plate, and place the grated coconut next to it, topping with coconut milk emulsion
Dribble pigeon sauce on the plate
Take the two threads out, remove the thighbones and arrange on the polenta
Garnish with a few leaves of water mint