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Saffron Gold for Wood Pigeon Marinated in Pomegranate Juice, and Saffron Gold



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200 ml clarified dark stock
1g saffron
2g xanthan gum
3g powdered edible gold


  1. 1
    Roast and crush the saffron and add to the clarified stock. Reduce to 200 ml / 3/4 cup, thicken with xanthan gum, check the salt and try to avoid lumps. Finally, add the powdered gold. Soften the butter, then beat in a Robot until fluffy. Turn into a mold and, when set, cut into cubes. Trim the slices of bread to 5 x 10 x 0.5 cm (2 x 4 x 0.20"), sprinkle with extra virgin olive oil and toast. Strain the marinade and reduce to form a thick syrup (2 L / 8 1/2 cup). Brown the pigeon skins in a non-stick skillet and cut into julienne strips.
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