Pigeon stock

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Preparation info

    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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  • the 4 pigeon legs and carcasses
  • 1 onion, unpeeled, sliced
  • 1 carrot, peeled and sliced
  • 1 thumb of ginger, sliced
  • 1 head garlic, unpeeled, cut crossways into 4
  • 6 star anise
  • 200 ml red wine
  • 2 bay leaves
  • 2 egg whites
  • 50 ml Chinese black vinegar or balsamic vinegar (or any dark aromatic vinegar)


Heat up a 3-4 litre pan and add 2 Tablespoons vegetable oil then the pigeon legs and carcasses and fry them, stirring constantly, until browned. Take the carcasses and legs from the pot then add the onion, carrot, ginger and garlic and fry to colour it. Return the pigeon to the pan along with the star anise, red wine and bay leaves and 1 litre cold water. Bring to the boil and simmer for 1 hour. Whisk the egg whites with the vinegar and 50 ml cold water then mix this briskly into the simmering stock. Simmer over a low heat for a further 20 minutes then strain it through a sieve, shaking the juice through rather than pushing it through. Place back on the heat in a clean pot, bring to the boil and reduce by half. Pass through a fine sieve and it’s ready to use.