For 10 servings
100 ml Debic Roast & Fry
5 red beets
2 sprigs rosemary
2 cloves garlic
70 ml olive oil
5 stalks of rhubarb
80 g Debic Traditional Butter
20 g icing sugar
Red beet crumble
100 g slivers of red beet
200 g old bread
20 ml olive oil
2 g salt
150 ml orange juice
1 sprig rosemary
150 ml pigeon stock
20 ml soy sauce
2 stalks of radicchio
2 shoots of red spinach
Fillet the pigeons and fry the breast fillets briefly in the Debic Roast & Fry.
Keep warm in the warming drawer.
Cook the legs in the pan for a little longer, covered. Make stock from the carcasses with red wine, onion and garlic.
Wash the red beets and cover generously with olive oil and salt.
Place in an oven dish with the rosemary and the garlic cloves, covered with aluminium foil.
Bake in the oven for four hours at 180°C. Remove the peel, slice and cut out circles.
Purée some of what's left over after the cut-outs with the remaining baking juice.
Set the rest aside for the red beet crumble.
Clarify the Debic Traditional Butter.
Wash the rhubarb and cut into equal lengths.
Arrange on a baking sheet and pour over clarified butter. Sprinkle with icing sugar.
Bake the rhubarb briefly in the oven at 180°C, until just before it begins to soften.
Red beet crumble
Mix the old bread with the remaining red beet, the salt and the olive oil.
Spread on a baking sheet and bake at 150°C to form a crispy crumble.
Reduce the orange juice with the rosemary and pigeon stock.
Finish with soy sauce to taste and bind lightly with rice flour.
Dice the radicchio stalks and pour over a little olive oil.
Assemble the rhubarb sticks on the plate.
Arrange the pigeon fillets and legs around them.
Place the red beet circles, purée and crumble alongside the pigeon.
Finish with the rosemary sauce, the diced radicchio and the red spinach stalks.