Poached Pigeon with Jerusalem Artichokes

Poaching Stock

1. Reduce red wine by one third.
2. Add all other ingredients and simmer for five minutes to allow flavours to come out.
3. Add pigeons to boiling stock.
4. Make sure they are fully submerged then remove from heat.
5. Allow to cool in stock before removing and allow to dry before frying in vegetable or peanut oil at 180° Celsius.
6. Fry for five minutes until deep, golden brown.
7. Remove and rest while finishing salad.

Salad and Dressing

1. Wash and trim artichokes.
2. Place in a pan and coat with some oil.
3. Season and roast in a moderately hot oven until soft and deep golden.
4. When cool cut into half.
5. Segment one orange, juice and strain the other.
6. Trim and wash frisee.
7. To make the dressing, place sugar in a dry pan and heat on high to allow to caramelise.
8. When very dark brown add orange juice to stop caramelisation, re-boil and remove from heat.
9. Add extra virgin olive oil to finish the dressing, season.
10. To finish place a small amount of extra virgin olive oil in a fry pan or wok and place on a high heat for quick cooking.
11. Add artichokes and fry slightly.
12. Add orange segments, then frisee.
13. Remove from heat and add dressing, reserving some for drizzling around plate.
14. Take legs and breasts off pigeon and place on top of salad.

To Serve

1. On a plate place four artichoke segments.
2. Place frizee and pigeon on top.
3. Add more dressing around the plate.