Name: Curried pigeon, tamarind-poached date purée
Yield: Serves 2
Cuisine: British
Ingredients: 4 black peppercorns; 100 g butter; 1 litre chicken stock; 0.5 g chilli powder; 4 juniper berries; 1 Anjou squab pigeon; 20 Medjool dates, stoned; rapeseed oil; 200 g tamarind; 1 bay leaf; 2 kg pigeon bones; 600 g water; 1 garlic clove; 10 g salt; 1 small leek; 1 stick of celery; 1 large carrot; 1 sprig of thyme; 1 large shallot; 1.5 g dried coriander; 1 g ground cumin; 100 g foie gras; 2.5 g turmeric; 200 ml red wine

Preparation info

Serves
2

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Farmed or cultivated pigeons are similar to duck in texture but with a slightly gamier flavour. The sweet and sour purée and gentle curry spice are, to my mind, perfect partners to give a rich and exotic flavour combination.

Ingredients

Curried pigeon

2.5 g turmeric
0.5 g chilli powder
1

Method

For the curried pigeon, mix the spices, trim the pigeon to the crown and rub well with the mixed spices. Sear in hot oil and roast at 180°C for 5 to 7 minutes. Rest for 10 minutes before serving.

For the date purée, bring the tam