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Pigeon breast with beetroot crème fraîche

Pigeon breast with beetroot crème fraîche

Pigeon breast with beetroot crème fraîche

PT4H

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1
To create this fabulous pigeon breast recipe the first thing you need to do is cook the beetroot. Start by preheating the oven to 180°C/Gas mark 4. Wrap the beetroot in foil and bake for approximately 2 hours or until fully cooked, then set aside until cool enough to handle
  • 4 raw beetroots
2
To make the citrus sauce, roughly chop the celery, carrot and onion. Heat the oil in a heavy-based saucepan then brown the vegetables, stirring occasionally. Stir in the flour and tomato purée and cook for 2-3 minutes. Gradually add the beef stock, stirring well as you do. Bring to a simmer for 1 hour
  • 3 celery sticks
  • 1 carrot
  • 1 onion
  • 1 tbsp of sunflower oil
  • 100g of plain flour
  • 100g of tomato purée
  • 1000ml of beef stock
3
Pass the sauce through a sieve into a clean saucepan. Add the redcurrant jelly, a splash of Worcestershire and Tabasco sauces, plus the lemon juice and some salt and pepper. Simmer gently for 4-5 minutes while you pare the zest from the orange, cut it into fine julienne and add to the sauce
  • 200g of redcurrant jelly
  • 1 drop of Tabasco
  • 1 orange
  • salt
  • pepper
  • 1 dash of Worcestershire sauce
  • 1 lemon
4
Melt the sugar in a stainless steel pan until it dissolves and turns a caramel colour. Stir this into the sauce and set aside
  • 1g of caster sugar
5
Peel the beetroot, chop it in quarters, then place in a food processor and blend into a rough paste. Crush the garlic and add to the processor with the crème fraîche, plus Tabasco, caster sugar and salt to taste. Mix well
  • 4 tbsp of crème fraîche
  • 1 dash of Tabasco
  • 1 garlic clove
  • caster sugar
  • salt
6
Peel the black pudding. Take a 2.5cm stainless steel ring and press the raw black pudding down into it to create a cylinder. Repeat to give four portions, put them on a baking tray and bake at 180°c/Gas mark 4 for 3-4 minutes
  • 4 slices of black pudding
7
Peel the skin from the slices of butternut squash, then cut them into 1cm cubes. Gently simmer them in salted boiling water for 2 minutes then drain and keep warm
  • 4g of butternut squash
  • salt
8
To cook the pigeon breast, start by seasoning with salt and pepper. Heat a little oil in a heavy-based frying pan until it starts to smoke. Add the pigeon breasts and fry for 2 minutes on each side, then set aside to rest in a warm place for 5 minutes
  • 4 pigeon breasts
  • sunflower oil
  • salt
  • pepper
9
Spoon the sauce over the serving plates. Using two dessertspoons, form a quenelle of the beetroot mixture and gently place in the centre of each plate. Slice the pigeon breast and arrange around the quenelles. Put a black pudding cylinder near each quenelle, and garnish the dish with the butternut squash and cherries
  • 2 2/3 handfuls of cherries

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Ingredients

Metric

Imperial

Pigeon breast recipe

Beetroot and crème fraîche

Citrus sauce

To plate

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