Pigeon breast with beetroot crème fraîche


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Pigeon breast recipe

Beetroot and crème fraîche

Citrus sauce

To plate

To create this fabulous pigeon breast recipe the first thing you need to do is cook the beetroot. Start by preheating the oven to 180°C/gas mark 4. Wrap the beetroot in foil and bake for approximately 2 hours or until fully cooked, then set aside until cool enough to handle
To make the citrus sauce, roughly chop the celery, carrot and onion. Heat the oil in a heavy-based saucepan then brown the vegetables, stirring occasionally. Stir in the flour and tomato purée and cook for 2–3 minutes. Gradually add the beef stock, stirring well as you do. Bring to a simmer for 1 hour
Pass the sauce through a sieve into a clean saucepan. Add the redcurrant jelly, a splash of Worcestershire and Tabasco sauces, plus the lemon juice and some salt and pepper. Simmer gently for 4–5 minutes while you pare the zest from the orange, cut it into fine julienne and add to the sauce
  • 200g of redcurrant jelly
  • 1 drop of Tabasco
  • 1 orange
  • 1 dash of Worcestershire sauce
  • 1 lemon
Melt the sugar in a stainless steel pan until it dissolves and turns a caramel colour. Stir this into the sauce and set aside
  • 25g of caster sugar
Peel the beetroot, chop it in quarters, then place in a food processor and blend into a rough paste. Crush the garlic and add to the processor with the crème fraîche, plus Tabasco, caster sugar and salt to taste. Mix well
  • 4 tbsp of crème fraîche
  • 1 dash of Tabasco
  • 1 garlic clove
  • caster sugar
Peel the black pudding. Take a 2.5cm stainless steel ring and press the raw black pudding down into it to create a cylinder, if necessary. Repeat to give four portions, put them on a baking tray and bake at 180°c/Gas mark 4 for 3–4 minutes
Peel the skin from the slices of butternut squash, then cut them into 1cm cubes. Gently simmer them in salted boiling water for 2 minutes then drain and keep warm
To cook the pigeon breast, start by seasoning with salt and pepper. Heat a little oil in a heavy-based frying pan until it starts to smoke. Add the pigeon breasts and fry for 2 minutes on each side, then set aside to rest in a warm place for 5 minutes
Spoon the sauce over the serving plates. Using two dessertspoons, form a quenelle of the beetroot mixture and gently place in the centre of each plate. Slice the pigeon breast and arrange around the quenelles. Put a black pudding cylinder near each quenelle, and garnish the dish with the butternut squash and cherries
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