Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, blueberry glazed pigeon breast. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Place three pigeon breasts on top of each pile of spring onions/peas and pour the remaining sauce over. This Roast turkey with Blueberry Balsamic Glaze makes for a deliciously festive meal. Blueberries, figs, balsamic, maple syrup and mustard give Instead of roasting a whole bird this Thanksgiving, we opted for a simple roasted turkey breast. To give it a little flare I tried something a little different.
Blueberry glazed pigeon breast is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Blueberry glazed pigeon breast is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have blueberry glazed pigeon breast using 25 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Blueberry glazed pigeon breast:
- Prepare 2 whole pigeons
- Prepare for the glaze
- Take 200 g blueberries
- Make ready 3-10 tbsp dark brown sugar
- Make ready 1-3 tsp lemon juice
- Prepare 2 tbsp unsalted butter
- Get for the salad
- Get 1/2 bulb fennel
- Get 1 apple (Granny smith works really well)
- Take 1/2 pear
- Get 2 tsp finely chopped lemon rind
- Take 1-3 tsp lemon juice
- Prepare 1 tbsp fennel seeds
- Take for the jus
- Take 1 pigeon carcass
- Take Up to 4 bones from a chicken thigh (optional)
- Make ready 1 onion
- Prepare 3 carrots
- Prepare 1 celery stick
- Get 1/2 bulb garlic
- Make ready 3 sprigs rosemary
- Get 3 sprigs thyme
- Get 1 tbsp tomato purée
- Get 1 tbsp butter
- Make ready to taste Salt and pepper
Season both sides of the pigeon breasts with salt. CurryGirlsKitchen.com for yummy recipes, tips, tricks and pictures ~ follow us!! Pan-fried wood pigeon breast is a great starter, an easy and quick recipe, cook it with orange caramel and serve with pomegranate seeds. Blueberry Muffin Cake - This deliciously simple and sweet blueberry cake recipe is topped with a buttermilk glaze and crispy crumbly oats.
Steps to make Blueberry glazed pigeon breast:
- First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free.
- 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.
- 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.
- 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.
- 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).
- Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine.
- 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.
- 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.
- 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.
- 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.
- Serve up and enjoy!
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