Pigeon teriyaki, kale, shichimi

Name: Pigeon teriyaki, kale, shichimi
Cuisine: Northern Europe
Ingredients: 8 pigeon breasts, skinned, checked for shot and trimmed of any sinew (including that little annoying one in the fillet!); 1 sheet nori, crumbled; salt and pepper; salt and pepper; ½ tsp poppy seeds; ½ tsp ginger powder; pinch chilli powder; ½ tsp paprika powder; rapeseed oil or other neutral oil; rapeseed oil or other neutral oil; 1 tsp black sesame seeds; 2 tsps white sesame seeds; ½ tsp garlic powder; ½ tsp Schezuan peppercorns; black pepper; tapioca starch; 1 tsp dried orange peel; 2 tbsps Korean chilli flakes; 200 ml mirin; 200 ml light soy sauce; 1 large thumb-sized piece of ginger, peeled and sliced; 5 garlic cloves, lightly crushed; 200 ml dark game stock; 50 g butter; 200 g caster sugar; 200 ml sake; 2 litres rapeseed oil, or other neutral oil for deep-frying; 2 litres rapeseed oil, or other neutral oil for deep-frying; caster sugar; table salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

This recipe uses two superb ingredients that are available throughout the autumn and winter months – pigeon and kale. It’s also pretty quick to prepare and, most importantly, it tastes delicious: spicy, salty, sweet and savoury!

Ingredients

Kale

100 g each of green curly, red Russian, cavolo nero and purple kale
2 litres rapeseed oi

Europe
United Kingdom
Main course
Winter
Autumn

Method

For the kale, wash and dry all the kales. Keeping the different kales separate, split each one into 2 piles; 1 small pile for frying and a larger one for blanching (saving the best-looking/smallest pieces for frying, if possible).

Bring a large pan of salted water to the boil and blanch the kales in batches for up to 1 minute, doing the purple one last, as it will dye the water a murky