Method 
1. For the pigeons, remove the legs and wings from the pigeon and confit in olive oil. Clean the cavity of the pigeons and reserve the hearts and livers. Set aside until ready to cook.
2. For the pigeon sauce, heat some oil in a saucepan over medium-high heat and cook the pigeon bones until deeply golden. Add the mushrooms to the pigeon bones and cook until golden. Add the sherry vinegar and Madeira and stir to scrape up all the bits from the bottom of the pan. Pour contents into a small saucepan, add thyme and stock to cover bones and cook for 15 minutes. Stir the liver into the sauce. Strain through a fine sieve into a clean frying pan, then reduce to a sauce-like consistency.
3. For the tart, preheat oven to 165°C. Place onions on a small baking tray scattered with butter and roast for about 30 minutes until soft and golden. Place 2 or 3 pieces of Jerusalem artichoke onto each pastry disc. Place in the oven for 15 minutes or until crisp and golden. Before serving, place cooked onion wedges on top and gently reheat in the oven.
4. For the purée, grill the onions over open flames on a gas top until caramelised. Place the onions in a saucepan with the celeriac, cream and milk and cook until tender. Puree the mixture in a blender until smooth, then strain through a fine sieve and keep warm.
5. For the dried olives, chop the dried olives with the sugar until fine.
6. Season the pigeon with sea salt and pepper and roast in a pan with a little butter until golden and cooked to your liking. Remove from the pan and rest for 5 minutes. In the same pan quickly sear the heart and crisp the confit wings and legs, then skewer these onto licorice sticks. Carve the breasts from the crown of the pigeons and season with salt and pepper.
7. Sweat the morels in a frying pan with the butter and 1/3 cup water.
8. To finish and serve, spoon onion puree down the middle of two serving plates, with the dried olive mixture alongside. Place morels on the plate with breasts on top, onion tart and the licorice stick with the wings and heart. Finish with the pigeon sauce and serve some legs on the plate, on the side on some fennel sticks, flamed and covered with a glass cloche.
Serves 2
