Pigeon Breast Salad

Name: Pigeon Breast Salad
Ingredients: 2 shallots, very finely chopped; 6 pigeon breasts (from 3 pigeons); 6 pigeon breasts (from 3 pigeons); 300 ml (½ pint) sunflower oil, plus 2 tablespoons; 1 tablespoon mild French mustard; 4 tablespoons madeira; 4 tablespoons orange juice; 60 g (2 oz) seeded raisins, soaked in tea then drained; 60 g (2 oz) seeded raisins, soaked in tea then drained; 24 walnut halves; 150 ml (¼ pint) walnut oil, plus 2 tablespoons; finely chopped fresh tarragon to decorate; salt and pepper; salt and pepper; a good selection of mixed green salad

Preparation info

Serves
6
as a first course

Difficulty
Easy

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

6 pigeon breasts (from 3 pigeons)
2 shallots, very finely chopped
4

Starter
Gluten-free

Method

For the sauce, place the shallots in a small saucepan, add the orange juice and madeira and simmer until it reduces by half. Remove from the heat. Whisk in the mustard, then gradually whisk in both oils. Season with salt and pepper.

Place the breasts between cling-film and slightly flatten, using a rolling pin, then season with salt and pepper. Heat 2 tablespoons each of sunflower and w