Pigeon with beetroot, potato and apricot

1. carve the breast and shoulder off the rib cage together with drumstick, in one piece.  Repeat with the other side of the pigeon. Season with salt, pepper and liqueur.
2. sear skin-side down until brown, turn over and sear the meat side. Rest in a 100˚C oven for 10 minutes (= medium).
3. heat pre-cooked beetroot and potato pieces in oil, season with salt and pepper. When warmed up, add in quartered apricots and soya sauce, stir until apricots are soft and sauce is reduced.