Blood pudding
- 200g lardo diced 1kg leg meat 300g offal 200g blood 12g salt
- 75g bread 75g shallot 4g quartre spice 50g rum 20g muscavdo sugar
Anjou squab pigeon with a pudding of its own offal, fermented salsify, roasted koji and fresh peppercorn
Michael Wignall
11th March 2022
Anjou squab pigeon with a pudding of its own offal, fermented salsify, roasted koji and fresh peppercorn
720 min
Michael will be cooking this dish on TSC Live's stage at HRC on Tuesday, 22nd March. Sign up if you'd like to join us!
Ingredients
Tare
- 100% 50% reduces chicken stock 20% honey 10% soy 10% mirin 10% rice wine vinegar
Four spices / Quatre epices
- 100% clove 100% ginger 100% white pepper 100% nutmeg
Koji velouté
- 100% squab stock 15% squab bones 5% mirepoix 100% milk 25% koji
Peppercorn sauce
- 100% brown chicken stock 30% red wine 30% apple juice 10% sherry vinegar 3% fresh peppercorn 3% diced carrot
- 2% sliced shitake 1% garlic 2% celeriac 0.5% thyme 0.5% dried blackcurrant
Fermented salsify
- Salsify 2% salt
Thyme emulsion
- 60g egg yolks 7g chardonnay vinegar 300g thyme oil
Thyme oil
- 100% sunflower oil 25% thyme 30% spinach
Method
Squab
Remove wings and legs
Take off head but leave 2cm of neck skin
Pull back neck skin to expose the wish bone
Remove fat from under the skin
Take out wish bone
Pull skin back over the neck
Remove offal and reserve
Lightly blowtorch
Place hay in cavity and dry for 4 days
Steam at 58c for 1.5 hours
Lightly torch again and remove breasts
Glaze with tare
Blood pudding
Brunoise shallot and cook in the butter
Blend breadcrumbs
Mix meat offal and lardo
Mix everything together and vac to desired shape
Cook at 68c for 1.5 hours
Cut into desired shape
Tare
Reduce to glaze consistency
Quatre epices
Lightly toast and blend to powder
Koji velouté
Toast koji until dark brown
Heat squab stock
Chop squab bones small and lightly colour in oil and foaming butter
Add mirepoix and sweet until sweet
Drain and add to squab stock
Simmer for 4 mins
Pass off through muslin
Add milk and roasted koji
Infuse for 20 mins
Pass off and blend with 1% salt and 1% soya lecithin
Peppercorn sauce
Reduce vinegar to syrup
Add wine and apple juice and reduce
Add stock and bring down to desired consistancy
Crush peppercorns
Caramelise celeriac in oil and butter
Add all other veg
Sweat until sweet
Drain off oil and butter
Add crushed peppercorns and then the sauce
Simmer for 4 minutes
Add the dried blackcurrant
Taste and pass through muslin
Test for consistency
Fermented salsify
Peel salsify and vac pac with 2% salt and leave ambient for 5-7days
Thyme oil
Vac pack thyme with oil and steam at 70c for 2 hours and leave overnight in the fridge
Pass of thyme and heat oil to 60c
Vitaprep spinach and oil together
Pass through muslin and blast freeze
Plating
Dust pudding with rice flour and pan fry in butter
Warm squab breasts under grill skin side up for 10 seconds and glaze
pipe thyme emulsion onto the pudding and garnish with picked thyme leaves
warm through fermented salsify
warm sauces and bamix koji
add sauces to the dish
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
