Roast wood pigeon with black pudding and baby beets
- Main
- Medium
- 4
- 60 minutes
PT1H
This dish from Matt Worswick is the perfect indulgent supper to make on a chilly autumn night. The bold flavours of the game and black pudding are beautifully balanced with the sweetness of the baby beets and the freshness of the pak choi. Learn more about how to roast a whole pigeon in our guide.
Ingredients
Wood pigeon
- 4 wood pigeons , crown only
- 200g of hibiscus flowers, dried
- vegetable oil, for frying
Chard
- 50g of chard , stalks only
- 10g of unsalted butter
- 50g of rapeseed oil
- 2 sprigs of thyme
- 1 garlic clove , minced
Baby beets
- 10 baby beetroots
- 100g of beetroot juice
- salt
- pepper
- 2 sprigs of thyme
- 1 garlic clove , minced
Sauce
- 250g of black pudding
- 100g of veal stock
- sea salt to season
- black pepper to season
To plate
- 1 bunch of pak choi
- 100g of black pudding , diced
Equipment
- Vacuum bag and machine
- Sous vide or water bath
Method
1
Preheat a water bath to 85°C. Cut the chard into 8cm batons and place in vacuum bag with the rest of the ingredients and seal. Cook for 15 minutes
- 50g of chard
- 10g of unsalted butter
- 50g of rapeseed oil
- 2 sprigs of thyme
- 1 garlic clove , minced
2
Blitz the hibiscus flowers until to a fine powder in a blender. Pass through a sieve if necessary to remove larger bits
- 200g of hibiscus flowers, dried
3
Wash the baby beets and place into a medium saucepan. Add the beetroot juice top up with water. Add the thyme and garlic. Bring to a simmer and cook until softened, about 20 minutes. Leave to cool then peel the beetroots, the skin should easily come away. Pass the cooking liquor through a fine sieve and reheat the beets in this liquor when ready to serve
- 10 baby beetroots
- 100g of beetroot juice
- salt
- pepper
- 2 sprigs of thyme
- 1 garlic clove , minced
4
Peel and slice the black pudding and blitz in a food processor with the veal stock until smooth. Pass through a fine sieve and season with salt and pepper. When ready to serve heat the purée in a small saucepan
- 500g of black pudding
- 200g of veal stock
- sea salt to season
- black pepper to season
5
Preheat a water bath to 56°C. Season the pigeons with salt, place in a vacuum bag and seal. Cook for 15 minutes, then remove from the bag and dry on kitchen paper. Roast in a pan in vegetable oil until golden. Leave to rest for 4 minutes before carving
- 4 wood pigeons , crowns
- vegetable oil, for frying
6
Bring a pan of salted water to the boil and blanch the pak choi leaves for 1 minute
- 1 bunch of pak choi
- 500g of black pudding
7
Heat a non-stick frying pan over a medium heat and fry the black pudding until crispy
8
To plate, carve the pigeon and place on the plate with the beetroot and chard batons. Add the black pudding puree and the diced black pudding. Finish with a drizzle of rapeseed oil and dusting of hibiscus powder
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Roast wood pigeon with black pudding and baby beets
