Pan-Fried Breasts of Local Wood Pigeon, Caramelised Home-Grown Fig Tatin, Prune and Bacon Rolls and Spiced Juices

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Preparation info

  • Main course - Serves

    four

    • Difficulty

      Complex

    • Ready in

      1 hr 5

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

AFTER THREE YEARS, OUR FIG TREE HAS NOW DECIDED TO BEAR FRUIT, WHICH IS VERY EXCITING AND, OF COURSE, FREE[!], SO WE USE THEM TO THEIR MAXIMUM. THE PAN-FRIED BREASTS, FIG TART, SWEET AND CRISPY, AND THE ‘DEVIL-ON-HORSEBACK’ COMBINATION OF PRUNES AND BACON BULKS UP THE DISH AND GIVES A FANTASTIC FLAVOUR.

Ingredients

  • 8 wood pigeon breasts
  • a little oil for frying
  • 20 g butter

    Method

    Preheat the oven to 200°C/gas mark 6.

    To make the sauce

    Place the sugar, red wine vinegar, mixed spice and prune juice into a pan and reduce to a syrupy consistency. Add the game stock and reduce again to a similar syrupy consistency, then add the veal jus. Keep warm.

    To Make the Prune and Bacon Rolls

    Lay the pancetta slices out flat and place one prune on each slice. Roll up and secure by pushing a cocktail stick through the middle. Grill for 2 to 3 minutes and place in a hot oven for another few minutes to ensure they are cooked. Keep warm.

    To Make the Fig Tatin

    Place the sugar and 10 ml water into four small pans (or one large one to later cut into quarters) and bring to the boil to produce a light, golden brown caramel. Add small nuggets of butter to the caramel and tip into the tray in which the Tatin is to be made. Place the figs evenly over the top of the caramel, with the puff pastry discs over the top. Bake in the oven for approximately 10 minutes.

    Take the wood pigeon breasts and pan-fry until brown all over for approximately 1 minute each side. Turn down the heat and add butter to produce a ‘foam’ and cook the breasts for a further 30 seconds. Remove from the pan and allow to rest for 1 minute.

    To serve, remove the tarte from the oven and place in the centre of a warm plate. Slice the pigeon in half longways and arrange 3 of the little ‘devils’ on each plate. Bring the sauce to the boil and pour over. Serve immediately.