Pigeon Rôti aux Cerises Noires et Foie Gras Poêlé, Purée de Panais à la Truffe Noire

Prepare the Pigeon: Carefully debone the pigeons, leaving the skin on. Pat dry thoroughly. Season generously inside and out with salt and freshly ground black pepper. Set aside at room temperature for at least 20 minutes.

Start Parsnip Purée: In a medium saucepan, combine the chopped parsnips with enough cold water to cover. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain thoroughly.

Make the Cherry Reduction: While parsnips cook, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add minced shallots and sauté until translucent, about 3-4 minutes. Add minced garlic and sauté for 1 minute more until fragrant. Deglaze with red wine and port wine, scraping up any browned bits. Bring to a simmer and reduce by half. Add chicken stock, thyme sprigs, and bay leaf. Continue to simmer gently for 10-15 minutes, or until the sauce has reduced and thickened slightly. Stir in the pitted black cherries and simmer for another 5 minutes. Remove thyme and bay leaf. Whisk in 20 grams of cold, cubed butter until glossy. Season with salt and pepper to taste. Keep warm.

Roast the Pigeon: Preheat oven to 200°C (400°F). Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pigeon breasts, skin-side down, until golden brown and crisp, about 4-5 minutes. Flip and sear the other side for 1-2 minutes. Transfer the skillet to the preheated oven and roast for 8-12 minutes, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare, or to your preferred doneness. Remove from oven, transfer to a cutting board, and rest loosely covered with foil for 5 minutes before slicing.

Finish Parsnip Purée: Return the drained, tender parsnips to the warm saucepan. Add heavy cream and 40 grams of cold butter. Mash with a fork or use an immersion blender to create a very smooth purée. Stir in the grated black truffle (or truffle oil/paste). Season with salt and pepper to taste. Keep warm.

Sear Foie Gras: While pigeon rests, heat a dry skillet (preferably cast iron) over high heat until very hot. Carefully place the foie gras slices in the hot skillet. Sear for 1-2 minutes per side until golden brown and crisp, rendering out some of the fat. Transfer immediately to a paper towel-lined plate to drain excess fat. Season with a pinch of flaky sea salt.

Plate and Serve: Spoon a generous quenelle of truffled parsnip purée onto the center of each plate. Arrange the sliced roasted pigeon over the purée. Drizzle the black cherry and red wine reduction generously over and around the pigeon. Carefully place a seared slice of foie gras on top of or next to the pigeon. Garnish with microgreens or fresh chervil, if desired. Serve immediately.