Warm Salad Of Alresford Wood Pigeon With Caramelised Walnuts And Beetroot Compote

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Great British Chefs
Nutrition per serving    (USDA % daily values)
Uploaded by: Great British Chefs


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Ingredients for 4 servings

4 pigeon crowns

100 g of mirepoix

30 g of butter

1 tbsp of honey

175 ml of red wine, fruity

500 ml of dark Knorr Chicken stock

8 pigeon legs, roasted

20 walnut halves

100 g of sugar

100 ml of water

100 g of Hon Shimegi mushrooms

50 g of caster sugar

42 ml of white wine vinegar

42 ml of water

1 bay leaf

1 sprig of thyme

2 large beetroots

1/2 onion, peeled and chopped

1 English apple, peeled, cored and grated

20 g of capers

250 ml of red wine

2 tbsp of redcurrant jelly

1 handful of watercress

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