Pan-Fried Breasts of Local Wood Pigeon with Elderberry Wine-Braised Salsify, Medjool Date Purée, Buttered Redbor Curly Kale and Earl Grey Juices

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Preparation info

  • Starter/Main course - Serves

    two

    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

THIS IS A LOVELY LOOKING DISH, ALMOST LIKE A PAINTING WITH ALL THE COLOURS TONING IN WITH EACH OTHER: THE RARE PIGEON BREASTS, DEEP PURPLE ELDERBERRY, BRAISED SALSIFY, RED AND GREEN CURLY KALE AND THE DARK, VELVETY TEXTURES OF THE DATE PURÉE.

Ingredients

For the Pigeon

  • 4 pigeon breasts
  • 8 curly kale leaves
  • 100 g butter

    Method

    Braise the salsify in the elderberry wine with the star anise and cinnamon in a heavy-bottomed pan on a medium heat for approximately 40 minutes.

    Cook the dates with the Madeira and a tablespoon of sugar, then blend in a food processor. Pan fry the pigeon breasts in a frying pan for 1 minute each side, then allow to rest.

    To Make the Sauce

    First place the teabag into the stock and reduce by three quarters. Add a little chilled butter, check the seasoning and keep warm.

    Sauté the kale in butter and place on the plate. Slice the pigeon in half longways and place onto the kale. Add the salisfy and shavings of truffle. Remove the teabag from the warm sauce and spoon over. Finish with a little truffle oil and date purée.