‘Maridaje’ recipe: Bresse pigeon on field rice

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‘Maridaje’ recipe: Bresse pigeon on field rice

We continue sharing the recipes of our ‘Maridaje’ video series with the second of them, a ‘Pichón de Bresse on field rice’ prepared by La Pérgola del Mediterráneo by its chef Pedro Moriano, a recipe that its sommelier, William Sequera pairs with our Por Tí, one of our most iconic wines.

Recipe:

INGREDIENTS (For 4 servings): 

For the rice soup

    • 2 carrots
    • 1 leek
    • 2 pigeon carcasses 
    • 1 sprig of rosemary
    • 1 sprig of thyme
    • 100 ml. red wine ‘Por Ti’ 
    • 1 l. water

For the mashing of the insides of the pigeons 

    • Livers of 2 pigeons
    • 2 small cloves of garlic 
    • 10 ml. Fine wine
    • 1 sprig of parsley

For the rice

    • 5 ml. Extra Virgin Olive Oil (AOVE) 
    • 2 shallots
    • 100 gr. Chanterella (cantharellus) 
    • 100 gr. Rice
    • 1 l. of pigeon stock
    • Pinch of salt 
    • Pinch of pepper 
    • 10 gr. butter

For the pigeon:

    • 2 pigeons

PREPARATION:

    • For the rice stock, place the pigeon carcasses, the carrot and the leek in the oven and roast it at 180ºC for 30 minutes. Then put the red wine in a pot with the carcasses and the vegetables, and add the aromatics, covering with water. Leave to cook for approximately 1 hour. Strain and set aside.
    • Prepare the mash of the interior, cutting the garlic into slices and browning it over a low heat. Add the liver and sauté it with a little fino. Add the parsley, mash and set aside.
    • Prepare the rice. To do this, pour in a little AOVE, together with the shallot and the mushrooms (Chantarella). When they are poached, add the rice and cook lightly, adding the pigeon stock and butter so that the starch is released, correcting the salt and adding ground black pepper. When the rice is cooked to the desired doneness, add the mashing and a knob of butter.
    • Prepare the pigeon by marking the thigh and breast, seasoned with salt and pepper, and place in the oven for 2 minutes at 180ºC.

 

PRESENTATION: 

    • Arrange the rice on the plate and place the pigeon on top. 
    • Garnish with rosemary and thyme.
    • Serve and enjoy.

Don’t miss the second ‘Maridaje’ video with William Sequera, sommelier of La Pérgola del Mediterráneo.