Pigeon Glaze


  • Pigeon wings, legs and head
  • 4 chicken carcasses
  • 500 ml (17 fl oz) beetroot juice


Preheat the oven to 190°C (375°F). Roast the pigeon and chicken carcasses for about 1 hour or until brown. Place the bones in a stockpot and cover with water. Cook, uncovered, over low heat for 24 hours. Strain the stock and place in the fridge overnight.

Skim the layer of fat from the top of the stock, put the stock in a pan and reduce over low heat until it thickens to a rich glaze. Add the beetroot juice and reduce for a further 15 minutes. Use to glaze the pigeon breasts before serving.

Also on the Plate

Thinly sliced lardo

Plants to Finish

Red garnet amaranth leaf