Ingredients for 4 people

FOR PIGEONS
4 pigeons
1 lime
Cardamom
Extra virgin olive oil
Salt and pepper

FOR THE GARNISH
8 tablespoons leek puree
4 broccoli florets
4 cauliflower florets
4 strips of green peppers
4 strips of red peppers
4 carrots
4 tablespoons candied mushrooms
4 tablespoons quince jam
½ l. of extra virgin olive oil
Pepper
Salt

FOR THE LIME AND CARDAMOM SAUCE
2 tablespoons lime jam
8 tablespoons of poultry stock
2 grains of cardamom beans

Preparation

PIGEONS
Once the pigeons have been cleaned, cut off the wings and legs and confit them in olive oil with lime juice and julienned rind. Add the cardamom and simmer for about fifteen minutes. Remove and place on a roasting tray, season with salt and pepper and bake in the oven at 240º for six minutes. Keep warm.

GUARNITION
Dredge the pepper strips in very hot oil for one minute. Blanch the rest of the vegetables, leaving them all al dente. Beat the quince jam well in a blender with a few drops of water.

LIME AND CARDAMOM SAUCE
Dilute the two tablespoons of lime preserve with the eight tablespoons of poultry stock over a low heat. Add two grains of cardamom and season with salt.

Finish and presentation

Bone the pigeons, remove the thighs and breasts and place on a plate on top of the vegetables with a spoonful of lightly mashed leek and mushroom confit. Place a spoonful of the quince purée on the side and season with lime and cardamom sauce.