Salad of pigeon and shoots

Ingredients for Salad of pigeon and shoots

Instructions for Salad of pigeon and shoots

To prepare the Salad of pigeon and shoots recipe, please follow these instructions:

Cut the duel years and the breast meat from the duke hooks. Sprinkle the meat with plenty of salty salt and leave it for 6-8 hours at room temperature or twice as long on the fridge.

Boil a strong broth on the hull: Brown the legs well in a thickened pot. Brown the herbs and tomato puree. Boil the pot with vinegar. Bring spices, fruit and soup by. Pour water until it covers. Let simmer two hours, filter the fund from the rest and boil it to 1-2 dl.

Bring a saucepan with 1 liter of water in boil. Boil thighs and breasts here. 30 and 8-10 minutes. Keep the breast pieces warm. Pick the thigh of the thighs and chop it well.

Peel the shoots roots and put them in milk. Peel them on the long joints and continue to peel. Give the cardboard raspberry strips a card boiling in the duck (make sure it is low salted). Get them after approx. 3o seconds of direct cold water. Take them up to let them dry dry.

Blend, shake or whip a dressing consisting of sherry vinegar, olive oil and heavily boiled dove broth. Season with salt and pepper. Turn the coconut roots, finely chopped peas, chopped parsley and chopped lamb in the vinaigrette. Serve the salad to the blasted duck duck.

tips:
The duck meat can also be poached in the fund before it is boiled too much.