Civet of poultry with winter fruits and green peppercorns

Name: Civet of poultry with winter fruits and green peppercorns
Ingredients: 2 sprigs of thyme; 1 strip of orange peel; 1 celery stick, chopped; 600 ml (1 pint/2½ cups) full-bodied red wine; 6 black peppercorns; 4 juniper berries; 1 small bay leaf; 2 tsp green peppercorns in brine, rinsed and drained; 12 prunes, pitted; 1 Granny Smith apple; 25 g (scant 1 oz/1¾ tbsp) unsalted butter; 1 onion, chopped; 1 carrot, chopped; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 4 duck thighs; 2 tbsp sunflower oil; 2 tbsp plain (all-purpose) flour; 4 squab pigeon breasts; 4 chicken thighs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

A civet is a slow-cooked stew of game or poultry. The meat is cooked in a rich wine-based sauce and the dish is usually finished with the blood of the meat used. You can make it with any kind of poultry - duck, chicken or guinea fowl. I couldn’t decide which, so I decided to use a mixture. One beauty of this dish is that it can be prepared a day ahead and slowly reheated when needed.

Ingredients

Method