Blueberry glazed pigeon breast
Blueberry glazed pigeon breast

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, blueberry glazed pigeon breast. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Blueberry glazed pigeon breast is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Blueberry glazed pigeon breast is something that I’ve loved my whole life.

Place three pigeon breasts on top of each pile of spring onions/peas and pour the remaining sauce over. Heat a tablespoon of vegetable oil in heavy-bottomed frying pan over a medium-high heat. Season both sides of the pigeon breasts with salt.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook blueberry glazed pigeon breast using 25 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Blueberry glazed pigeon breast:
  1. Take 2 whole pigeons
  2. Get for the glaze
  3. Prepare 200 g blueberries
  4. Take 3-10 tbsp dark brown sugar
  5. Make ready 1-3 tsp lemon juice
  6. Prepare 2 tbsp unsalted butter
  7. Take for the salad
  8. Take 1/2 bulb fennel
  9. Get 1 apple (Granny smith works really well)
  10. Get 1/2 pear
  11. Get 2 tsp finely chopped lemon rind
  12. Get 1-3 tsp lemon juice
  13. Make ready 1 tbsp fennel seeds
  14. Take for the jus
  15. Make ready 1 pigeon carcass
  16. Take Up to 4 bones from a chicken thigh (optional)
  17. Make ready 1 onion
  18. Take 3 carrots
  19. Take 1 celery stick
  20. Take 1/2 bulb garlic
  21. Take 3 sprigs rosemary
  22. Prepare 3 sprigs thyme
  23. Make ready 1 tbsp tomato purée
  24. Get 1 tbsp butter
  25. Take to taste Salt and pepper

Morellos are sour cherries, a bit too tart to eat raw but excellent in cooked dishes. Blueberry jus, beetroot purée and quirky potato crisps finish this wood pigeon recipe beautifully. My go-to scone recipe filled with blueberries and topped with sweet and tangy lemon glaze to make the best Glazed Lemon Blueberry Scones! Heat a frying pan until hot, add the oil and sear the breasts on each side.

Instructions to make Blueberry glazed pigeon breast:
  1. First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free.
  2. Put the carcass, chicken thighs, onion, celery, carrots and garlic on a baking tray, coat it all in tomato purée and roast at 180C until browned.
  3. Once the bones are roasted nicely, put them in a pan with the rosemary anf thyme and cover wity water. Simmer for 2 - 4 hours, skimming off impurities and fat every 20 - 30 minutes.
  4. Strain the stock through a sieve with a muslin cloth and return to the heat, reduce until the stock resembles a honey consistency, add the butter and stir in quickly to give a nice, rich shine and season to taste.
  5. To make the glaze, put the blueberries in a pan and cover with water, boil and crush with a wooden spoon. Strain through a sieve once the water has taken on a deep colour and return the juices to a medium heat. Season with dark brown sugar and lemon juice to get a strong blueberry flavour with a nice amount of sweetness (the salad compliments the sweet blueberry glaze).
  6. Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine.
  7. Peel the apple (save the peelings for something else) and Rome the green frill from the top of the fennel (save the frill for a garnish). Julienne the apple, fennel and pear. Toss together with the finely chopped lemon rind, lemon juice and fennel seeds.
  8. Heat up a frying pan until it's smoking, add a tsp of butter and roll it around the pan. Place the pigeon breast in the pan, skin side down and cook for 1 - 2 minutes until a crust has forned. Flip over and cook until the side is browned.
  9. The pigeon can be served rare as it's a red meat, I cook to medium rare. As the breasts rest, coat them in the blueberry glaze and leave for a further 5 minutes.
  10. Place a nice mound of the salad off-centre on the plate, slice the pigeon and put it on top with the fennel frill on top to garnish and drizzle the jus in a decirative swoosh. Zest a lemon over the whole dish and place some halved blueberries as you find attractive.
  11. Serve up and enjoy!

Seared pigeon is transferred to a heated plate. The chopped potatoes should be added to a deep pot of cold, salted water. Pigeon breast fillets are carefully sat on top of mash. Coriander/cilantro is scattered as a final garnish for service. This impressive pigeon breast recipe by Aurora Mazzucchelli has several elements but can all be cooked within an hour.

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