Pigeon Breast w/ Chestnut Sauce

Chestnut Sauce

1. In a saucepan, cook the chestnuts with vanilla and vegetable stock and a pinch of salt.
2. Once cooked pass through a sieve and stir in a knob of butter.

Pigeon Thighs and Liver

1. Saute boneless thighs and livers in a pan. Pour in Vin Santo.
2. Press liver into thighs and roll in aluminium foil.
3. Place bone in one end.
4. Bake at 160° Celsius (320° F) for about 15 minutes.
5. Allow to cool.
6. Dredge in egg whites and roll in chopped chestnuts.

Pigeon Breasts

1. Brown the breasts in extra virgin olive oil in a pan over gentle heat.
2. Season with salt and pepper, put into the oven at 200 degrees Celsius (390° Fahrenheit) for 3 minutes and keep warm and covered.

Assembling the Dish

1. Make a splash with the sauce of coffee on the plate.
2. Lay two slices of warm breast on it.
3. Place thighs and crispy chestnuts around.
4. Complete with a pinch of sea salt and a drizzle of chestnut sauce. Garnish with coffee beans and roasted chestnuts.