Pigeon Breasts with Five-Spice Sauce

Name: Pigeon Breasts with Five-Spice Sauce
Ingredients: 4 tablespoons oil; 400 ml (¾ pint) game or chicken stock; 400 ml (¾ pint) game or chicken stock; salt and freshly ground black pepper; 2 tablespoons double cream; 2 sticks of celery; 2 medium-sized onions, chopped; 4 tablespoons madeira; 2 teaspoons five-spice powder (available at oriental grocers); 8 pigeon breasts; salt and freshly ground black pepper; very finely chopped small chives

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.

Ingredients

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

Starter
Main course
Gluten-free

Method

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