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WHILST 63 Degrees is renowned for Parisian fine dining, few will know that the name is inspired by the temperature at which head chef Eric Moreau perfects his dishes. At 63 degrees may be the best way to serve coffee but years of experimentation has taught Moreau that poultry, for instance, is incomparably flavourful and tender when cooked at this special number. It is this attention to detail which you’ll find in any of his dishes, from lobster risotto to sea bream.

A melt-in-your-mouth fusion that lingers long after the last bite

Now the Moreau family is offering everyone a chance to cook up some 63 Degrees magic at home, with a recipe for one of the restaurant’s favourite dishes: Pigeon Rossini with Port Reduction. A winning combination of succulent game with foie gras and vegetables, this incidentally makes an ideal follow-up to the starter of snails that 63 Degrees contributed to the Manchester Cookbook - a vibrant tome of recipes, with contributions from major culinary institutions across the city - last year.

When Confidential tried the Pigeon Rossini, we discovered a melt-in-your-mouth fusion that lingers long after the last bite. The foie gras wasn’t overly rich and complemented the thigh and breast without overpowering it, as did the bed of root vegetables and herb. Port reduction was the figurative cherry on the cake. Eric Moreau cooks this dish with a French pigeon, supposedly bigger and tastier than its English counterpart, and everything else is locally-sourced. So, without further ado, here’s how to bring some ‘je ne sais quoi’ to your home cooking.

Pigeon Rossini with Port Reduction

Ingredients

  • 1 pigeon (don’t worry if you can’t find a French one)
  • 2 slices foie gras
  • 150g mushrooms
  • 2 baby carrots
  • 2 leeks
  • 2 fennel
  • ½ onion
  • 50g olive oil
  • Salt and pepper

Method

  1. Carve the breast and thigh meat removing the raw meat from the bone
  2. Pan-fry the carcass with carrot and onion for five minutes in a splash of oil
  3. Add ½ litre of water and reduce by ¾ - this will take approx 30 minutes
  4. Fry the mushrooms with a tablespoon of oil, plus salt and pepper
  5. Prepare the fennel and leek - boil in water for five minutes approx
  6. Pan-fry the breast and thigh with salt and pepper in the same pan as the mushrooms
  7. Once the stock is reduced, add a few splashes of port and heat slowly until the liquid reduces to a thick sauce
  8. Fry the foie gras and season slices, then serve with baby leek and fennel

Serve with the mushrooms, vegetables and jus - with meat and foie gras on top - and voilà, you have Pigeon Rossini with Port Reduction. 63 Degrees recommend this dish with a glass of Bordeaux or Burgundy.

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