Roasted pigeon with pear, port wine sauce and liquorice

This recipe of roasted pigeon is from one of the best cheffs in San Sebastian, Juan Mari Arzak. If you like this kind of food don´t forget to taste it next time you come back.

Ingredients for 4 people

4 pigeons, 4 tablespoons of sunflower oil, salt, and white pepper.

For the Porto and liquorice sauce
The carcasses of the pigeon and the legs, 1 onion, 2 leeks, 1 spoonful of chopped thyme, 1 spoonful of chopped parsley, 1 dl of red port, 1 dl of red wine, 1 stick of liquorice, half a liter of water, 2 teaspoons of olive oil, salt and pepper

In addition

2 william pears and some sprigs of fresh thyme.

Elaboration

For the roasted pigeon

Salt and pepper the pigeons inside and out. Remove the carcasses of the pigeons by removing the breasts. Sauté the breasts and legs with sunflower oil in a casserole and then bake them at 220 degrees for 5 or 6 minutes. Then, take them out and let them rest for a few minutes.

For the Porto and liquorice sauce

Brown the carcasses in the oil. Once browned, add the chopped vegetables and herbs. Sauté and add port and red wine as well as the liquorice stick. Then add water and let it reduce to half its volume. Strain it and put it on the fire again until it reduces by half again. Finally, add salt and pepper and strain without crushing.

Presentation

Heat the pigeon breasts for a few moments (au gratin in the oven). Chop the pears and brown them in a pan with butter. Place the breasts alternating with the previously browned pears.Pour the sauce over them and decorate with thyme sprigs.

This is the way i do it at home with the wings and the legs.