Easy recipe Pigeon with parsnip purée, cassis sauce and coffee foam

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about two hundredml/sevenfl oz red wineabout fiftyml/twofl oz portsix juniper (Recipes by ingridients juniper) berriesone bay leafabout six hundredml/one pint pigeon stock (replace with dark chicken stocksplash of cassis one hundredg/about three½oz butterabout three large parsnipsone medium potatoknob butterabout three tbsp olive oilabout sixtyml/twofl oz chicken stockone hundred and twentyml/fourfl oz double creamsalt and freshly ground black pepperabout two hundredg/seven¼oz Swiss chardtwo tbsp duck fatsalt and freshly ground black pepperone hundred and fiftyml/about fivefl oz chicken stockone hundred and fiftyml/about fivefl oz full-fat milkone½ tsp lecithin (available from health food stores) one½ tsp instant coffee six tbsp creamone hundred and fiftyml/about five¼oz double creamstick cinnamonpinch saltfour Maris Piper potatoes knob buttertwo tbsp olive oil (Recipes by ingridients olive oil) fleur de selfreshly ground black pepperabout eight pigeonsalt and freshly ground black pepperknob butterone tbsp. olive oil (Recipes by ingridients olive oil) .