Warm Salad of Wood Pigeon, Poached Egg and Damsons

Name: Warm Salad of Wood Pigeon, Poached Egg and Damsons
Yield: Serves 4
Ingredients: 4 tsp white wine vinegar; 2 wood pigeons; 1 onion; 200 g salad leaves (frisée, radicchio, endive and oak leaf are a great mix); 200 g salad leaves (frisée, radicchio, endive and oak leaf are a great mix); 2 thick slices bread; 50 g pancetta; 200 g salad leaves (frisée, radicchio, endive and oak leaf are a great mix); 100 g damsons; 200 g salad leaves (frisée, radicchio, endive and oak leaf are a great mix); 200 g salad leaves (frisée, radicchio, endive and oak leaf are a great mix); 50 ml balsamic vinegar; 4 eggs; good-quality olive oil; 50 g butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

This is a super autumnal salad and includes one of the ingredients I most look forward to using in September - damsons. They’re sour and sweet at the same time, and marry well with the richness and wild flavours of the wood pigeon.

Ingredients

2 wood pigeons
1 onion
2 thick slices bread
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September
Autumn

Method

Preparation

Remove the breasts from the pigeons. Peel and finely slice the onion. Dice the bread and discard the crusts. Dice the pancetta. Pick over, wash and dry the salad leaves. Remove the stones from the damsons.

Fry the pigeon breasts for 1 minute on each side in a hot frying pan, using a splash of oliv