Royal de pichón con jugo de sus interiores
Pigeon royal with juice of its innards.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Pigeon, particularly young pigeon or squab, has been a delicacy in France for centuries. Its association with royalty stems from its high cost and perceived refinement, making it a dish often found on the tables of the aristocracy. Dishes utilizing the bird's innards also reflect a historical approach to minimizing waste and maximizing flavor, common in classic French cuisine.
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Royal de Pichón embodies the French culinary tradition of using high-quality ingredients and employing meticulous techniques to create sophisticated and memorable dishes. It represents both a respect for the animal and a commitment to maximizing flavor.
Gastronomic Heritage
Pigeon dishes like Royal de Pichón are part of France's rich gastronomic heritage, reflecting a history of refined culinary arts and a focus on seasonality and local ingredients. It's often featured in classic French cookbooks and remains a staple in haute cuisine establishments.
Respect for Ingredients
The use of the entire animal, including the innards, demonstrates a deep respect for the ingredient and a desire to minimize waste. This philosophy is central to traditional French cooking and highlights the importance of utilizing all parts of the animal to create flavorful and complex dishes.
Symbol of Luxury
Due to the expense and the skill involved in preparing it properly, pigeon, and especially this refined preparation, is often seen as a luxury item. It is a dish one might find celebrating special occasions or in upscale restaurants.
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The dish balances rich, gamey flavors with earthy and slightly sweet undertones. The sauce, made from the pigeon's own innards, provides an intense and unique depth of flavor.
The pigeon itself has a distinctive gamey flavor, enhanced by careful roasting or searing to achieve a crisp skin and tender meat. The *jus* (sauce) derived from the innards is the star, offering an intensely savory, slightly metallic, and earthy profile. Often, the *jus* is enriched with red wine, brandy, or other aromatic ingredients like shallots, garlic, and herbs (thyme, bay leaf) to balance the richness and add complexity. The overall flavor experience is decadent, complex, and deeply satisfying.
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Sourcing the Pigeon
Use high-quality, young pigeons (squabs) for the best flavor and texture. Look for birds that are plump and have a healthy appearance. If possible, source them from a reputable butcher or poultry supplier.
Preparing the Innards
Clean the pigeon innards thoroughly and remove any tough membranes or undesirable parts. Properly prepared innards are essential for a flavorful and well-balanced *jus*.
Achieving the Perfect Cook
Cook the pigeon to a perfect medium-rare to maintain its tenderness and juiciness. Use a meat thermometer to ensure accurate cooking and prevent overcooking. Rest the pigeon before carving to allow the juices to redistribute.
Sauce Consistency
The *jus* should have a rich, velvety consistency. Use a fine-mesh sieve to strain the sauce and remove any impurities. Adjust the seasoning as needed to achieve the desired balance of flavors.
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