📝 About This Recipe
This exquisite broth is a hallmark of classical French haute cuisine, celebrating the deep, gamey essence of pigeon balanced by the earthy luxury of winter truffles. Slow-simmered to achieve a crystal-clear clarity, the broth carries a rich mahogany hue and a complex aroma that evokes the rustic elegance of the French countryside. It is a sophisticated starter designed to awaken the palate with its silky texture and profound depth of flavor.
🥗 Ingredients
The Broth Base
- 4 pieces Whole pigeons (squabs) (cleaned, breasts removed and reserved for another use)
- 2.5 liters Cold water (must be ice cold)
- 2 medium Carrots (roughly chopped)
- 2 stalks Leeks (white and light green parts only, cleaned)
- 2 pieces Celery stalks (chopped)
- 1 large Yellow onion (halved and charred in a dry pan until black on the cut side)
- 1 Bouquet Garni (thyme, parsley stems, and 1 bay leaf tied together)
- 10 pieces Black peppercorns (whole)
The Clarification (The Raft)
- 200 grams Ground pigeon meat (lean, finely ground)
- 3 large Egg whites (lightly whisked)
- 50 grams Carrot and Leek (very finely minced)
Finishing and Garnish
- 30-40 grams Fresh Black Winter Truffle (brushed clean)
- 2 tablespoons Madeira Wine (high quality, like Sercial or Verdelho)
- to taste Sea salt (fine grain)
- 4 pieces Chervil sprigs (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Place the pigeon carcasses and legs in a roasting pan and roast for 20-25 minutes until deep golden brown. This develops the essential Maillard reaction flavors for the broth.
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2
Transfer the roasted bones to a large, heavy-bottomed stockpot. Pour off any excess fat from the roasting pan, deglaze the pan with a splash of water to loosen the brown bits (fond), and add that liquid to the pot.
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3
Add the 2.5 liters of cold water, carrots, leeks, celery, charred onion, bouquet garni, and peppercorns to the pot. The water must be cold to ensure a slow extraction of proteins for a clearer stock.
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4
Bring the liquid to a very gentle simmer over medium-low heat. Do not let it boil vigorously, as this will emulsify the fat and make the broth cloudy. Simmer for 2 hours, skimming off any grey foam that rises to the surface.
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5
Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean bowl. Discard the solids. Allow the stock to cool completely, then refrigerate until cold (or overnight). Once cold, remove any solidified fat from the surface.
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6
To clarify the broth, prepare the 'raft' by mixing the ground pigeon meat, whisked egg whites, and finely minced vegetables in a bowl until well combined.
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7
Whisk the cold raft mixture into the cold, degreased pigeon stock in a clean pot. Place over medium heat and stir constantly and gently until the mixture begins to coagulate and rise to the surface.
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8
Once the raft has formed a solid layer on top, stop stirring immediately. Poke a small hole (about 2 inches wide) in the center of the raft with a spoon to allow steam to escape and to see the liquid below.
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9
Reduce heat to the lowest setting and let it 'smile' (barely bubble) for 45 minutes. The raft acts as a filter, trapping all remaining impurities.
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10
Carefully ladle the crystal-clear consommé out through the center hole, passing it through a sieve lined with a fresh, damp muslin cloth or coffee filter. Do not disturb the raft.
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11
Return the clear broth to a clean saucepan. Stir in the Madeira wine and season with sea salt to taste. Keep warm but do not boil, as this may dissipate the delicate aroma of the wine.
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12
Using a truffle mandoline, shave the fresh black truffle into paper-thin slices. Place 3-4 slices in the bottom of each warmed shallow soup bowl.
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13
Pour the hot pigeon broth over the truffles at the table. The heat of the broth will instantly release the truffle's volatile oils and aroma. Garnish with a tiny sprig of chervil and serve immediately.
💡 Chef's Tips
Always start with ice-cold water and cold stock for the clarification process; temperature shock is what helps the egg whites trap impurities. Never let the broth boil once the clarification raft has formed, or the particles will break back into the liquid, ruining the clarity. If you cannot find fresh truffles, a high-quality truffle carpaccio in oil is a better substitute than synthetic truffle oil. Charring the onion halves until the skins are black provides the broth with a natural, beautiful amber-gold color without needing artificial coloring.
🍽️ Serving Suggestions
Pair with a glass of aged Gevrey-Chambertin or another earthy Pinot Noir from Burgundy. Serve alongside thin batons of toasted brioche brushed with clarified butter. A small side of bone marrow flan or savory custard complements the richness of the pigeon essence. For a truly decadent touch, add a single piece of pan-seared foie gras to the center of the bowl before pouring the broth.