27 February 2009

seared wood pigeon & leaves

2 wood pigeon breast
1 tblsp ev olive oil
2 tblsp walnut oil
half crushed garlic clove
fresh thyme
warm cooked new potato
2 tbsp red wine vinegar
*curly endive, or frisée leaves (I couldn't get the crisper leaves & used green beans and oak leaf + iceberg here)

  • Mix olive & walnut oil with garlic, half the thyme leaves, s & p. Reserve.
  • Sauté the lardons on medium for about 5 minutes until brown. Remove from the pan & reserve
  • Add the wood pigeon breasts to the oil, then cook for 3-5 minutes on each side.
  • Remove from the pan and leave to rest.
  • Add red wine vinegar into the hot pan - bubbling it down for a couple of seconds & add it to the oil mix
  • Toss it in a bowl with the leaves
  • plate up
  • drop lardons over the leaves.
  • slice the pigeon breasts and place on top, tipping over any juices.


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