how to make a delicious blackcurrant pigeon with chef Romain Tischenko
Chef Romain Tischenko had the idea of combining pigeon and blackcurrant for a succulent marriage. He gives you his recipe to successfully cook the bird and the fruit, and thus deliver a result that will delight your taste buds.
The Festival of Lights 2022 in Lyon
If we imagine the chefs racking their brains to imagine their recipes, working like alchemists on their new dishes, Romain Tischenko puts a little modesty back into the creation of dishes with high gastronomic value: sometimes, it’s just ‘a nice combination of ideas, a happy coincidence.
If the chef, made famous by his participation in Top Chef, chose to marry pigeon with blackcurrant, it is because, in search of fruity products for his recipe at the famous Ferme Fruit Rouge, he passed near pigeon breeder who supplies it with birds with delicate, quality flesh.
The rest takes place in the kitchen and turns out delicious. And we can only salute the talent of the chef that we will now strive to reproduce.
A recipe and an encounter to be found on our show * Succulent !, broadcast on Saturdays at 11:25 a.m. on France 3 Grand Est, Bourgogne-Franche-Comté, Hauts-de-France and Centre-Val-de Loire.
For 4 people
- 1 Pigeon
- 1 Eggplant
- Butter / Blackcurrant butter
- blackcurrant pepper
- blackcurrant berries
Mustard seed pickles
- 2 parts vinegar
- 1 part sugar
- 3 volumes of water
Heat the mixture to dissolve the sugar, then add the mustard seeds, let them swell without boiling.
Add a few drops of blackcurrant hydrosol so that the mustard seeds continue to swell. Do not hesitate to lightly put them back on the heat, then remove them.
Put the eggplant directly on the gas so that the skin burns. The eggplant will then taste smoky and not burnt.
Once the skin has charred, the aubergine is left to cool and then depilated.
To cook the pigeon, heat a little oil and butter in a casserole dish, then add the gutted pigeon.
Brown the pigeon well on all sides by gradually lowering the heat, without putting it in the oven.
Let the pigeon rest after cooking.
Cut the pigeon legs, then put them back in the casserole to finish cooking.
Cut the rest of the pigeon into fillets.
The meat juice prepared upstream
- Poultry wings
- carcasses (bring them well with butter)
Preparing the gravy:
- Stew everything
- Deglaze with red wine
- Leave to cook for 1 hour.
- Strain it to reduce
- Add 1/4 blackcurrant butter to the juice as well as a few fresh blackcurrant berries to add a tangy taste.
- Turn off the heat once the blackcurrants have been added to temper them a little.
Cut the warm aubergines into strips. Season them with a little salt and blackcurrant pepper.
Arrange the eggplant slices on a plate.
Put pepper and salt on the pigeon breasts, then arrange them in the middle of the plate on the aubergines.
Pour a few drops of juice with the blackcurrants.
Add a few pickles of mustard which will serve as a condiment.
Finally, add a few nasturtium leaves.
The little extra from the chef
Put the aubergine directly on the heat to “carbonize” it and remove the skin more easily and obtain a slight smoky taste.
Enjoy your lunch !