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The ingredients needed to make Blueberry glazed pigeon breast:
- Use 2 whole pigeons
- Prepare for the glaze
- Take 200 g blueberries
- Get 3-10 tbsp dark brown sugar
- Provide 1-3 tsp lemon juice
- Take 2 tbsp unsalted butter
- Take for the salad
- Prepare 1/2 bulb fennel
- Get 1 apple (Granny smith works really well)
- Get 1/2 pear
- Use 2 tsp finely chopped lemon rind
- You need 1-3 tsp lemon juice
- Prepare 1 tbsp fennel seeds
- Provide for the jus
- Get 1 pigeon carcass
- Provide Up to 4 bones from a chicken thigh (optional)
- Provide 1 onion
- Get 3 carrots
- Use 1 celery stick
- Get 1/2 bulb garlic
- Prepare 3 sprigs rosemary
- Get 3 sprigs thyme
- Provide 1 tbsp tomato purée
- You need 1 tbsp butter
- Take to taste Salt and pepper
Steps to make Blueberry glazed pigeon breast:
- First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free.
- Put the carcass, chicken thighs, onion, celery, carrots and garlic on a baking tray, coat it all in tomato purée and roast at 180C until browned.
- Once the bones are roasted nicely, put them in a pan with the rosemary anf thyme and cover wity water. Simmer for 2 - 4 hours, skimming off impurities and fat every 20 - 30 minutes.
- Strain the stock through a sieve with a muslin cloth and return to the heat, reduce until the stock resembles a honey consistency, add the butter and stir in quickly to give a nice, rich shine and season to taste.
- To make the glaze, put the blueberries in a pan and cover with water, boil and crush with a wooden spoon. Strain through a sieve once the water has taken on a deep colour and return the juices to a medium heat. Season with dark brown sugar and lemon juice to get a strong blueberry flavour with a nice amount of sweetness (the salad compliments the sweet blueberry glaze).
- Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine.
- Peel the apple (save the peelings for something else) and Rome the green frill from the top of the fennel (save the frill for a garnish). Julienne the apple, fennel and pear. Toss together with the finely chopped lemon rind, lemon juice and fennel seeds.
- Heat up a frying pan until it's smoking, add a tsp of butter and roll it around the pan. Place the pigeon breast in the pan, skin side down and cook for 1 - 2 minutes until a crust has forned. Flip over and cook until the side is browned.
- The pigeon can be served rare as it's a red meat, I cook to medium rare. As the breasts rest, coat them in the blueberry glaze and leave for a further 5 minutes.
- Place a nice mound of the salad off-centre on the plate, slice the pigeon and put it on top with the fennel frill on top to garnish and drizzle the jus in a decirative swoosh. Zest a lemon over the whole dish and place some halved blueberries as you find attractive.
- Serve up and enjoy!
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