4 people
For the dove preparation
4 doves
salt
pepper
powdered ginger
For the dove sauce
2 dove carcasses
3 medium onions
4 leeks
1 bouquet garni
200 ml olive oil
1.5 g powdered mace
For the dove paste
dove livers
dove hearts
50 g cooked beetroot
20 g almond paste
25 g red wine
10 g sugar
10 g balsamic vinegar
1 g mace
salt
pepper
For the ‘scarlet’ beet
500 g water
100 g beetroot
0.5 g mace
salt
In addition
sunflower shoots
garlic sprouts
For the dove preparation
Remove the bird breasts and season lightly. Set aside the livers and hearts for making the paste.
Use the carcasses and other cuts to prepare the sauce.
For the dove sauce
Chop the carcasses and brown them in a pan with a little oil. Once sautéed, reserve some of the oil.
Separately, chop the vegetables and sauté in the remaining oil until lightly browned. Drain and add to the carcasses. Sauté well together, cover with water and reduce. Strain and season. At the last moment, add a few drops of the reserved oil and the mace.
For the dove paste
Crush the ingredients together to form a thick paste. Add salt and pepper.
For the ‘scarlet’ beet
Peel and chop the beets. Cook them in the water and mace for 20 minutes.
Crush both ingredients and lightly season. Spread on a silpat and leave to dry. Once dry, remove and chop irregularly. Set aside (no need to store in a dry place).
Coat the breasts with the paste and cook a la plancha, leaving them very juicy.
Place the breasts on a plate and make a cut at the base so they can stand. Place a pile of dried beet in front of them with the sprouts on both sides. Drizzle over the sauce in such a way that it catches the beetroot and looks like red blood from the doves.