Clean the pigeons and remove their wings. Sailing the wings in oil with carrot, garlic, onion and leek.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to do Bres to the grapefruit: |
| 4 UD. pigeon (of 400grs each) 1 ud. carrot 1 clove 1/2 ud. onion 1 ud. leek 2 ud. Pomelo 50 gr. sugar 1/2 dl. vinegar from Jerez 1 UD. pear 1/2 l. Red wine |
Ingredients to do Bres to the grapefruit:
2. In the end, add 174 dl of red wine and let it reduce. Once reduced we add 1/2 l of water and let cook slowly until it reduces 3/4 parts. We collide.
3. We put the vinegar, grapefruit and sugar on the fire until we reduce it almost entirely, add the pigeon juice and link with a little butter.
4. Sazon and we have the pigeons at 180º for 15 minutes, bone and assemble the plate.
5. As a garnish, pear to the wine and some pomelo. In summer you can replace the pear with figs.
