Coconut Emulsion Pigeon with Coffee Polenta

Foamy white clouds drift dreamily over a flight of deep island flavours, and tenderly yielding fowl

Icon - Inspiration - Chef
Icon - Time 60 min. Icon - Level Difficult

Here is what you need

Ingredients

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  • pigeons around 450 g each
  • 50 g of corn polenta
  • 300 ml of milk
  • capsules of Master Origin India Grand Cru
  • 60 g of butter
  • 100 ml of unsweetened coconut milk
  • 200 ml of liquid cream
  • 1/2 parts of fresh coconut
  • 1 bouquet of water mint
  • 5 g of carrots
  • 5 g of celery
  • 2 g of smoked bacon
  • 5 g of shallot
  • 2 g of salt
  • 2 pigeon carcasses
  • pigeon innards (2 hearts and 2 livers)
  • 1 ml of balsamic vinegar
  • 1 ml of soy sauce
  • a pinch of Madres curry
  • sauté pan
  • blender
  • pan
  • sieve
  • saucepan
  • whisk

Materials

  • sauté pan
  • blender
  • pan
  • sieve
  • saucepan
  • whisk

Let's make it!

  • 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

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Master Origin India 11 Chart - Intensity
Master Origin India 11 Chart - Intensity

Coconut Emulsion Pigeon with Coffee Polenta

  • Icon - Time 60 min.
  • Icon - Level Difficult

Materials

  • sauté pan
  • blender
  • pan
  • sieve
  • saucepan
  • whisk

Recommended Nespresso coffees

Ingredients

  • pigeons around 450 g each
  • 50 g of corn polenta
  • 300 ml of milk
  • capsules of Master Origin India Grand Cru
  • 60 g of butter
  • 100 ml of unsweetened coconut milk
  • 200 ml of liquid cream
  • 1/2 parts of fresh coconut
  • 1 bouquet of water mint
  • 5 g of carrots
  • 5 g of celery
  • 2 g of smoked bacon
  • 5 g of shallot
  • 2 g of salt
  • 2 pigeon carcasses
  • pigeon innards (2 hearts and 2 livers)
  • 1 ml of balsamic vinegar
  • 1 ml of soy sauce
  • a pinch of Madres curry

Inspirations

Icon - Inspiration - Chef

Let's make it!

  • 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

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Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

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