Pigeon with Cherries and Tarragon

Method

1. Break down the pigeon: separate the legs, breasts, and carcass.
2. Sear the pigeon legs in duck fat over medium heat until golden brown.
3. Add the shallot (cut into julienne), juniper berries, bay leaf, and thyme. Cook slowly at below 90°C for 45 minutes for the confit.
4. Finely chop the white onion and sweat it in a little olive oil until soft and translucent.
5. Sear the pigeon livers and hearts in a hot pan with a pinch of salt and a bay leaf until well browned.
6. Deglaze the pan with Vin Santo, then transfer the livers and hearts to the pan with the onions.
7. Cook together for 8–10 minutes, then add the capers and anchovy fillets. Blend with a hard-boiled egg and butter until smooth to make the liver paté.
8. Heat a pan with clarified butter. Sear the pigeon breasts: first the top, then the skin side. Add fresh butter and a bouquet garni (sage, bay, thyme, rosemary). Finish in the oven at 200°C for 30–40 seconds. Let rest for 10–12 minutes.
9. Prepare the tarragon béarnaise: combine 7 egg yolks, white wine, and a spoonful of gastrique in a bowl. Whisk over gentle heat (do not exceed 80°C) until ribbons form. Slowly drizzle in clarified butter while whisking to emulsify. Add tarragon chlorophyll for color and flavor. Fold in cold whipped cream. Transfer to a siphon with 2 charges and let rest for 20 minutes.
10. Assemble the tartlet: fill a shortcrust pastry tartlet with the confit leg meat (shredded), pickled cherries, and liver paté. Top with fresh tarragon.
11. Plate: arrange the sliced pigeon breast on the plate. Drizzle with the tarragon béarnaise and the pigeon jus with cherry juice.