For the pigeon marinade, bring the spices with the sugar to the boil in water and infuse for about 20 minutes. Add the two soy sauces and the rice wine. Add the quails and stew on low heat for 15 min. Take out the quails, cut them in half, remove the breast bones and keep the quails warm. The marinade for braising can be used a couple of times.
For the mangoes, boil the rice vinegar with water, sugar and half the chilies and cool. Peel and seed the mangoes and cut lengthwise into thin slices. Season lightly with salt to remove a little water from the fruit. Place the slices in the marinade and let them marinate for a day.
For the sauce, beat walnut oil and mustard, season with the vinegar and the quail marinade. Arrange the warm pigeon on a mango fan, decorate with chili pepper juliennes and cilantro greens, and drizzle with the sauce.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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