Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, blueberry glazed pigeon breast. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Duck breast - Magret with blueberry sauce. Marco Pierre White recipe for Honey glazed duck breasts with apple sauce. 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.
Blueberry glazed pigeon breast is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Blueberry glazed pigeon breast is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must 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:
- Get 2 whole pigeons
- Get for the glaze
- Prepare 200 g blueberries
- Get 3-10 tbsp dark brown sugar
- Make ready 1-3 tsp lemon juice
- Take 2 tbsp unsalted butter
- Get for the salad
- Take 1/2 bulb fennel
- Get 1 apple (Granny smith works really well)
- Prepare 1/2 pear
- Make ready 2 tsp finely chopped lemon rind
- Prepare 1-3 tsp lemon juice
- Make ready 1 tbsp fennel seeds
- Prepare for the jus
- Make ready 1 pigeon carcass
- Make ready Up to 4 bones from a chicken thigh (optional)
- Get 1 onion
- Make ready 3 carrots
- Take 1 celery stick
- Prepare 1/2 bulb garlic
- Make ready 3 sprigs rosemary
- Take 3 sprigs thyme
- Prepare 1 tbsp tomato purée
- Take 1 tbsp butter
- Take to taste Salt and pepper
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. The blueberry's sweet surprise is welcome in savory dishes. Slightly acidic blueberry chutney adds a tartness that complements the rich flavor of the duck.
Instructions 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!
The blueberry's sweet surprise is welcome in savory dishes. Slightly acidic blueberry chutney adds a tartness that complements the rich flavor of the duck. Download Pigeon breast stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Heat a frying pan until hot, add the oil and sear the breasts on each side. This impressive pigeon breast recipe by Aurora Mazzucchelli has several elements but can all be cooked within an hour.
So that’s going to wrap it up with this special food blueberry glazed pigeon breast recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
