Potato Dauphinoise is believed to originate from the Dauphiné region of France. This recipe involves leaving the dauphinoise to press overnight, so plan well ahead.
INGREDIENTS
For potato dauphinoise
- 400 gr. maris piper potatoes, peeled and finely sliced
- 200 ml. double cream
- 300 ml. whole milk
- 2 pinches of ground nutmeg
- 1 clove of garlic
- Salt
- Pepper
For the pigeon
- 1 squab pigeon, (weighing approx. 550–600 gr.)
- 1 sprig of rosemary
- 2 sprigs of fresh thyme
- 1 sprig of sage
- 350 ml. of olive oil
- 1 knob of unsalted butter
- Salt
For miso – caramel sauce
- 3/4 cup granulated sugar
- 1/4 cup water
- 1/2 cup Hood Heavy Cream
- 2 tablespoons of white miso
METHOD
Preparing potato dauphinoise
- Finely slice the potatoes using a mandoline and set aside in water until needed.
- Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and set aside.
- Strain the water off the potatoes and layer inside a small oven dish lined with baking paper, being sure to overlap each layer as you go.
- Preheat the oven to 160°C/gas mark 3. Pour enough of the cream mixture over the potatoes to cover and bake in the oven for 45 minutes or until slightly golden on top and tender through the middle.
- Remove from the oven and allow to cool. Weigh down with butter, cheese or any other heavy square object and set aside in the fridge to press for up to 12 hours.
- Reheat the potato dauphinoise in the oven set to 180°C/gas mark 4 for 15 minutes. Divide into 4 portions and serve immediately as a side dish.
Preparing the pigeon
- Begin to confit the pigeon legs. Preheat the oven to 75°C. Remove the head (if still attached), wings and legs from the pigeon leaving only the breasts on the crown. Place the legs in a small ovenproof pan or dish and cover with the oil and herbs – everything should be completely submerged in the oil. Cover with foil and place in the oven for 2 hours.
- Add a dash of oil to an ovenproof pan and gently sear the pigeon on both sides for 4 minutes, then transfer to the oven and cook for 4 minutes
- Remove the pigeon from the oven and carefully place the pan over a low heat. Add the butter and baste the pigeon in the butter and pan juices for a further 4 minutes, then remove from the heat and season with salt. Leave to rest for 8 minutes.
Preparing the sauce
- In a heavy saucepan set over medium-high heat, stir together sugar and water. Without additional stirring, bring mixture to a boil. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan. When sugar becomes a deep golden brown and wisps of smoke just start to form, remove pan from heat.
- Once off the heat, carefully pour in the cream, which will cause the caramel to bubble. Stir to combine. If the caramel seizes up and hardens with the addition of the cold cream, then put the pan back over low heat and stir until the caramel is liquid again. Whisk in the miso. Allow to cool slightly before plating.
Serving
- To serve, carve the breasts off the crown and place one on each plate. Plate the confit leg beside it. Add the Potato Dauphinoise alongside it and Finish with sauce.
