Pink Pigeon Breasts with Chicory and Kumquats

Name: Pink Pigeon Breasts with Chicory and Kumquats
Ingredients: 1 tablespoon caster sugar; 1 tablespoon crushed black peppercorns; 4 oz (110 g) smoked bacon, cubed; Breasts of 4 pigeons (save the legs and carcasses in your deep freeze for a game pie); Bigarade marinade; 2 heads of chicory, blanched and separated into leaves; 2 heads of chicory, blanched and separated into leaves; 8 thin slices of speck (fat bacon); 8 kumquats (baby oranges available in many supermarkets); 8 kumquats (baby oranges available in many supermarkets); 1 glass red wine; Breasts of 4 pigeons (save the legs and carcasses in your deep freeze for a game pie); Breasts of 4 pigeons (save the legs and carcasses in your deep freeze for a game pie); Breasts of 4 pigeons (save the legs and carcasses in your deep freeze for a game pie); Breasts of 4 pigeons (save the legs and carcasses in your deep freeze for a game pie)