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James's Pigeon Poche Grille

1 sm Pigeon, approx 200g (8oz) per person
16 x Shallots
16 x Garlic cloves
100 gm Mixed mushrooms, (3 1/2oz)
200 gm Swede, peeled and cut into chunks (7oz)
100 gm Unsalted butter, (3 1/2oz)
100 gm Salsify, (3 1/2oz)
500 ml Chicken stock, (1 pint)

 Method :
Prepare the pigeon by removing the legs and wings, leaving the breast intact on the carcass of the pigeon.
Bring the stock to a simmer in a saucepan and cook the pigeon breasts in the stock for 5-6 minutes then remove and leave to rest and cool down.
Allow the stock to continue to simmer as this will reduce and become your sauce.
In a saucepan sautee the swede in the butter until it is tender, about 15 minutes, then blend until it is completely smooth, season and keep warm.
Sautee the peeled shallots and unpeeled garlic cloves in olive oil until they are tender. Set aside and keep warm. Sautee the salsify in olive oil until tender, set aside and keep warm