Pigeon Breasts with Five-Spice Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

Sam Clark’s very good five-spice sauce. The sauce can be prepared in advance leaving only the very quick frying of the breasts for the last minute.


  • 4 tablespoons oil
  • 2 medium-sized onions, chopped
  • 2 sticks of


Using a saucepan sauté the onion and celery in half the oil until soft. Stir in the five-spice powder and sauté a few seconds more then add the madeira and boil until it has evaporated. Add the stock and simmer for 5 minutes. Whizz in a blender, then strain through a chinois or other very fine sieve into a clean saucepan. Stir in the cream and reduce until it is the desired consistency. Season