Fine dining pigeon & beetroot dish

Hey guys! In this episode we’re going to clean and prepare a pigeon and I'll also show how to make multiple preparations of beetroot and a balsamic gel. I'm most excited about the preparation of the pigeon heart. We're going to cure, smoke, dry it and then grate it on the dish. It was amazing! Thank you Ron McKinlay for the inspiration! ⇨ Thanks for subscribing! http://bit.ly/1YTyqmm My kitchen equipment ⇩ Small food processor: https://amzn.to/3dq849n The vegetable sheet slicer: https://amzn.to/3Ioq0Q0 Big food processor: https://amzn.to/3orftf1 Favorite saucepan: https://amzn.to/3lEutEx Japanese mandoline: https://amzn.to/3ovZD2R Microplane grater: https://amzn.to/3dpDVXJ My palette knife: https://amzn.to/3wkwKZC KitchenAid stand mixer: https://amzn.to/3otqigv Wüsthof chef’s knife: https://amzn.to/3GexP8U 3500 watt induction: https://amzn.to/3c18EKh Round cutter set: https://amzn.to/31EkZll Hand blender: https://amzn.to/3xZMSQZ Wüsthof sharpening steel: https://amzn.to/303iOaO The sous-vide bath: https://amzn.to/3DwAuJk My brush machine: https://amzn.to/3Dvk2cg ⇩ For tips, tricks, photos and recipes follow me on: ↪ Instagram: http://bit.ly/1MmnCZZ ↪ Twitter: http://bit.ly/1NrssDY ↪ Facebook: http://on.fb.me/1YTyt1B Enjoy making these recipes! Ingredients for the beetroot reduction: 750 grams of beetroot reduction 40 grams of ginger 40 grams of galangan 20 pepper grains 6 pieces of star anise 10 springs of thyme Ingredients for the salt dough: 500 grams of flour 150 grams of coarse salt 250 grams of water Ingredients for the beetroot cream: 50 grams of butter 4 grams of salt 50 grams of sugar 1 shallot 500 grams of beetroot trimmings 200 grams of vegetable stock Ingredients for the cure powder: 40 grams of brown sugar 50 grams of salt 2 pieces of star anise 10 pepper grains 6 springs of thyme