Perfect pigeon dish! | Christmas menu special main course!

Hey guys! Today day four of the Christmas special. First I’m going to show you how to clean a pigeon. Then I’m going to confit the legs and the breasts were going to cook on the carcass. I’m serving that with a delicious poultry sauce, a hay cream and a Christmas tree pommes soufflé. All great recipes, so enjoy guys!
Become a member of my channel to support and get excusieve content:
/ @julescookingglobal
⇨ Thanks for subscribing! bit.ly/1YTyqmm
⇩ The full ingredient list & written recipe:
www.julescooki...
↪ www.julescooking.com
⇩ For tips, tricks, photos and recipes follow me on:
↪ www.julescooking.com
↪ Instagram: bit.ly/1MmnCZZ
↪ Twitter: bit.ly/1NrssDY
↪ Facebook: on. 1YTyt1B
My kitchen equipment ⇩
⇨ Ice cream machine amzn.to/3PAC7wj
⇨ Japanese sheet slicer amzn.to/3PCcN9b
The vegetable sheet slicer USA link: amzn.to/3PCcN9b
EUR link: amzn.to/3IQ9SHO
Small food processor USA link: amzn.to/3dq849n
EUR link: amzn.to/3zadkrF
Big food processor USA link: amzn.to/3orftf1
EUR link: amzn.to/3eBQZtD
Favorite saucepan USA link: amzn.to/3lEutEx
EUR link: amzn.to/3FJjUrK
Japanese mandoline USA link: amzn.to/3ovZD2R
EUR link: amzn.to/32xW0Bb
Microplane grater USA link: amzn.to/3dpDVXJ
EUR link: amzn.to/3pB9jcP
My palette knife USA link: amzn.to/3wkwKZC
EUR link: amzn.to/3mDPkIw
KitchenAid stand mixer USA link: amzn.to/3otqigv
EUR link: amzn.to/3sNs1jl
Wüsthof chef’s knife USA link: amzn.to/3GexP8U
EUR link: amzn.to/3ExTo3a
3500 watt induction USA link: amzn.to/3c18EKh
EUR link: amzn.to/3c18EKh
Round cutter set USA link: amzn.to/31EkZll
EUR link: amzn.to/3pzHzFs
Hand blender USA link: amzn.to/3xZMSQZ
EUR link: amzn.to/3FFvAf8
Wüsthof sharpening steel USA link: amzn.to/303iOaO
EUR link: amzn.to/3JoRPrY
The sous-vide bath USA link: amzn.to/3DwAuJk
EUR link: amzn.to/3FJlVUQ
My brush machine USA link: amzn.to/3Dvk2cg
EUR link: amzn.to/3EFOKA2
Black Le Creuset pan USA link: amzn.to/3zobJ1w
EUR link: amzn.to/3HwQOwf

[@leogala1402]

No words for your perfection.you are levels above everything that exists in 90% of cooking channel's or whatever situated to cooking.just amazing.hands up you are my favourite chef and i m addicted to your channel as a simple fan of good cuisine.keep up the great work!

[@JulesCookingGlobal]

Really appreciate it Leo! Merry Christmas 🙌🏼

[@leogala1402]

I ll change 90% to 99%!

[@AimaNideot]

Weer een fantastisch gerecht! En bedankt voor extra uitleg, waarom je dingen doet, zoals waarom je het bakpapier op de knolselderij deed. Top video!

[@alpinekiwi]

Stunning. Simple. Stunningly simple. ❤

[@JoshuaZacharias]

my boy LOVES piping purées around a ring mold huh? 😂 beautiful as always 👌🏼

[@JulesCookingGlobal]

Haha yeah hate my sauce going all around the plate, so indeed I love my cream circles

[@carljones7992]

Thats best Christmas present ever passing on this knowledge to me. Thanks Jules have an amazing Christmas 🎄

[@JulesCookingGlobal]

You’re to kind Carl! Means a lot

[@darinbeepath629]

One word perfection..👌

[@adamchurvis1]

Those are some big pigeons! Those pigeons probably kick sand in the faces of Cornish Game Hens at the beach.

[@moldbrothers9520]

Stunning work again Jules!

[@JulesCookingGlobal]

Thanks guys! 🙌🏼🙌🏼

[@magnificalux]

Whenever I see bird on a plate minus chicken, of course, it always looks fancy to me. Not sure if I pigeon is easily found anywhere unless I go to a specialty store. Very fancy dish! The pommes soufflé Christmas tree looked great! Yes, it didn't make sense to have a large stack of them, but maybe slicing the pigeon a bit thinner and stacking them would work too?

[@JulesCookingGlobal]

Glad you like it Sara! If you’re not able to get a pigeon, duck will work great as well

[@georgemunday4375]

Very nice video and the dish is first class love the pigeon leg technique 👍🏼

[@JulesCookingGlobal]

Thanks George!

[@functioningviv3458]

ive never been so early to a video in my life and i’ll have to say, worth it

[@JulesCookingGlobal]

Thank you so much!

[@lixu1636]

❤❤❤ 🎉🎉Merry Christmas and happy new year! I love your videos. Each of your videos have told us some new cooking techniques and tips! Many many thanks 🙏🙏😊

[@GistGappie]

I'm trying to develop my wine paring skills and so I would be very interested in which wine you would serve this with. Also could be interesting for your other dishes/courses/videos Cheers

[@ethanfontek5736]

Not an expert on wine but for me personally i would go for a rather dry red wine. Would complement the rich flavors of the duck sauce and the pigeon and wouldn’t be too rich because of the cream sauce.

[@nope1083]

red one that's not too sweet

[@abduallhalotaibi1731]

Looks gorgeous

[@JulesCookingGlobal]

Thank yo so much!

[@DevRaj-j7j]

Would it kill you guys to add some spice? Some star anise and cinamon for the sauce atleast.

[@emersonherrmann6106]

Hey Jules, thanks for your excellent techniques. I really appreciate you sharing your expertise. What's your dog's name?

[@david.alexander2913]

Great dish, it looks delicious!! One question: what’s do you mean with the splitting of the cream (so the reason you always add Xanthan powder)? So does the fat and liquid split or do you mean the bit of water that can develop in de piping bottle when you store it standing up? I’ve always asked myself that 😅

[@JulesCookingGlobal]

If a cream stands to long during service, a little bit of liquid will start to leak from the cream. For home it's nothing to worry about, but for chefs it can really make a difference

[@rastreotech6362]

Beautiful

[@JulesCookingGlobal]

Thank you very much!

[@Djnarko921]

Very very nice dish but i curious to know with what kind of vegetables would you pair this dish. For me would not be enough vegetables. Again, super dish and thank you for your work. Happy Christmas.

[@JulesCookingGlobal]

This would be a great combination! Flat iron steak with the best potato ever! | Fine dining comfort food kzbin.info/www/bejne/an2yZaKpfNmXgpo

[@hasancam9311]

Perfect 💯💯 Even incredible 🤌🤌

[@JulesCookingGlobal]

Thank you very much!

[@MrKev526]

Two questions Jules. Could you serve vegetabkes with the pigeon on the side and I couldn't find the link for the cutters. Great video and recipe. Looking forward to making it on Sunday.

[@PaseyAT]

Love your recipes! What is the brand of the tableware you use?

[@JulesCookingGlobal]

My plates are from J.L.Coquet, I visited them this year and made this video kzbin.info/www/bejne/hIW1noyAi7qnadE

[@lorenzobrizzi9309]

How would you suggest to store the sauce? How many days in the fridge and would you freeze it? Thanks for your beautiful videos!

[@DevRaj-j7j]

It's reduced broth with vegetables and without any spices or salt. So finishing it quickly is the idea.

[@zAtt1337]

Hello Jules, how do restaurants manage keeping puree warm while serving? premashing potatoes and then reheating with milk, water bath?

[@Lividbuffalo]

They use laser beam eyes

[@alishershaislamov5439]

Очень круто💪 безупречная техника🙂, каждый раз приятно смотреть👋 Удачи и снаступающим🎄

[@JulesCookingGlobal]

Thank you so much! Merry Christmas 🎄

[@a.d.hunter905]

Could this be done with partridge instead?

[@florisvdb9518]

Can you make the sauce with less duck carcasses? Or does it loose the flavour to much?

[@thesedaysautumn9459]

Thank you for the good video clip Ashie visited from the country I'll be rooting for you. Cheer up ₍ᐢ.ˬ.ᐢ₎❤

[@mrnick3213]

When I try to make the pommes soufflé, they don’t pop all they way, to all the edges. What am I doing wrong, I am doing the exact same thing as you are?

[@JulesCookingGlobal]

Maybe deep fry them one by one and really focus on pouring the oil on top. Pommes soufflé is really tricky, but practice makes perfect 🙌🏼

[@Lividbuffalo]

Is partridge the same as pigeon?

[@JulesCookingGlobal]

No that's a different bird, also very good though

[@clasifi1]

@3:22 So, once you added the cream inside the bottle...kept it in the fridge etc....What if you want to warm it up again ? Do you simply put that bottle inside a sous vide bag, and in a steam oven at about 50 or 60-ish degrees ? @7:15 reason i'm asking is because you then say: "now take the hot hay cream"...etc... Did you heat it in a bain marie ? or just put that bottle as is, inside an oven without going above 50 to 60 degrees ? PS: Absolutely amazing dish, as usual btw.

[@JulesCookingGlobal]

You can heat it up in a saucepan and then put it in a piping bottle. You can heat the cream up in a bottle in a sousvide or pan with hot water. You can heat it up in a heat draw or autoshaam. This is what I always do.

[@clasifi1]

@@JulesCookingGlobal thanks...yeah i was particularly curious once the cream was already in the bottle etc... sous vide then. So far your Christmas series has been amazing overall...

[@JulesCookingGlobal]

Thanks! Glad to hear you like it 🙌🏼

[@jkuntz67]

Anything else to eat ?

[@zoltangramantik1015]

Hoi Jules, Zoltan hier, hobbykok. Ik vind je instructies erg inspirerend en leerzaam, ze zijn voor mij letterlijk het volgende niveau van koken dat ik nog niet heb bereikt. Ik hoop te blijven groeien, en jou filmpjes helpen mij daar echt bij. De kerstfilmpjes zijn erg intimiderend, maar ik heb je Bisque net geadopteerd voor de 2e gang van mijn kerstdiner. Dank. Volgens mij heb je geen patreon, correct? Dat is het platform van mijn voorkeur om mensen te steunen, maar als je daar geen account wil maken moet ik even zoeken waar mijn creditcard is gebleven. Anyway, fijne feestdagen, en tot je desert!

[@adamchurvis1]

7:01 "I use my..." WHAT?

[@michaelkukula5926]

Couldn’t one at the start just remove the breast and thighs from the pigeon, and then use the remaining carcasses to make a sauce? Or is it important to cook the breast on the bone?

[@JulesCookingGlobal]

You can do that, but cooking the breasts on the carcass makes a really big difference.

[@Reflective-Matter]

Would this work with duck?

[@Reflective-Matter]

Lol nevermind, commented before I made it 30 seconds in

[@JulesCookingGlobal]

Haha thanks for the support!

[@Maarten0216]

Hi, waar kan je het beste duif kopen? Heb geen toegang tot de Hanos

[@c0rnfl4k3z]

Amsterdam, de dam, helemaal gratis.

[@JulesCookingGlobal]

De meeste poeliers hebben het gewoon liggen 🙌🏼

[@c0rnfl4k3z]

@@JulesCookingGlobal nice to meat ook, verkoopt ook aan particulieren

[@critterjon4061]

If the words “overly pretentious” was a meal this would be it