Blueberry glazed pigeon breast
Blueberry glazed pigeon breast

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, blueberry glazed pigeon breast. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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Blueberry glazed pigeon breast is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Blueberry glazed pigeon breast is something which I have loved my whole life.

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

Pregnancy and breast-feeding: Blueberry fruit is LIKELY SAFE when used in amounts commonly found in foods. But not enough is known about the safety of the larger amounts used for medicine. Lemon Glaze Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy.

Steps 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!

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