Blueberry glazed pigeon breast

hd4000    Juli 27, 2020    Comment   

Blueberry glazed pigeon breast. Great recipe for Blueberry glazed pigeon breast. The sweetness of the glaze with the sharpness of the salad really compliment the rich game flavours of pigeon. Score the chicken breasts with a knife, then place in the marinade.

Breast of wood pigeon is topped with a potato crisp and drizzled with a blueberry jus and beetroot purée - a dish which looks just as good as it tastes. The sweetness of the glaze with the sharpness of the salad really compliment the rich game flavours of pigeon. The sweetness of the glaze with the sharpness of the salad really compliment the rich game flavours of pigeon. You can have Blueberry glazed pigeon breast using 25 ingredients and 11 steps. Here is how you cook it.

Ingredients of Blueberry glazed pigeon breast

1. Prepare 2 of whole pigeons.
2. You need of for the glaze.
3. Prepare 200 g of blueberries.
4. You need 3-10 tbsp of dark brown sugar.
5. It's 1-3 tsp of lemon juice.
6. It's 2 tbsp of unsalted butter.
7. It's of for the salad.
8. Prepare 1/2 of bulb fennel.
9. Prepare 1 of apple (Granny smith works really well).
10. It's 1/2 of pear.
11. You need 2 tsp of finely chopped lemon rind.
12. You need 1-3 tsp of lemon juice.
13. It's 1 tbsp of fennel seeds.
14. It's of for the jus.
15. Prepare 1 of pigeon carcass.
16. Prepare of Up to 4 bones from a chicken thigh (optional).
17. You need 1 of onion.
18. Prepare 3 of carrots.
19. It's 1 of celery stick.
20. It's 1/2 of bulb garlic.
21. You need 3 sprigs of rosemary.
22. You need 3 sprigs of thyme.
23. Prepare 1 tbsp of tomato purée.
24. You need 1 tbsp of butter.
25. You need to taste of Salt and pepper.

Heat a frying pan until hot, add the oil and sear the breasts on each side. Remove the pan from the oven and allow the meat to rest for a few minutes before slicing. Add the pigeon breasts, drizzle over some olive oil, season with salt and pepper and grate over a few scrapings of nutmeg. Once the pan is really hot, add a lug of olive oil and the bay leaves and put in the breasts, skin side down so they crisp up nicely.

Blueberry glazed pigeon breast step by step

1. First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free..
2. 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..
3. 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..
4. 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..
5. 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)..
6. Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine..
7. 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..
8. 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..
9. 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..
10. 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..
11. Serve up and enjoy!.

Well, almond glaze is pretty damn divine, but I mean: lemon glaze. Besides this new Lemon Blueberry Zucchini Bread , I have a BUNCH of lemon blueberry recipes , including Lemon Blueberry Cheesecake , Lemon Blueberry Bundt Cake with Lemon Glaze , Lemon Blueberry Pull-Apart Bread , Lemon Blueberry Crumb Bars , and even a few more. Spread mustard-marmalade mixture over chicken; add blueberries to the skillet. Transfer chicken to a serving plate. Pigeon breast can be pan-fried in just a few minutes on each side to achieve a golden-brown finish with a lovely pink middle.