Paul Ainsworth Instagram – All of the Pigeon. Inspired by a dish I cooked for my mum and dad back in the day while working for Gordon Ramsay at Royal Hospital Road, this dish has had many iterations on the @no6padstow menu over the years and is a real love story for me.
We use Anjou pigeons, which are the absolute best you can get, ageing them in our Himalayan salt cabinets in hay for 10 days. The crowns, we roast on the bone in brown butter and rested over the embers. The legs, get a gentle confit first before being caramelised.
The livers, are blended with a rich reduction of brandy, port and madeira, gently cooked and served chilled in a very delicate nori pastry tartlet.
For freshness a delicate salad of red endive and shallots, pickled with beetroot juice is placed atop the breast. We then use all the wings and carcasses for a beautiful light pigeon sauce to finish the dish, scented with black cardamom and fresh bergamot. | Posted on 12/May/2024 12:53:52
