Pan Fried Five Spiced North Essex Pigeon Breast Recipe

Prepare and season

Pat pigeon breasts dry with paper towel. Combine five-spice powder, sea salt and black pepper and rub evenly over the flesh side of each breast. Leave at room temperature for 10–15 minutes while you prepare other components.

Pan-fry

Heat a heavy frying pan over medium-high heat until hot. Add neutral oil. Place pigeon breasts skin-side down (or presentation side if no skin) and press gently to ensure contact. Cook for 2.5–3 minutes until skin is crisp and deep golden. Turn breasts over and add 1 tbs butter to the pan. Baste the breasts with the melted butter for 1.5–2 minutes for medium-rare (internal temperature about 56–58°C / 133–136°F). For medium cook a further minute. Transfer breasts to a warm plate, cover loosely with foil and rest for 6–8 minutes.

Boil potatoes

Place the peeled and cut potatoes in a pan of cold salted water, bring to a simmer and cook until very tender (12–15 minutes). Drain thoroughly and return to the pan over very low heat for 1 minute to dry out excess moisture.

Mash and mix

Mash the potatoes until smooth (a ricer or masher). Stir in 25 g butter and 60 ml milk until combined. Allow mixture to cool slightly, then fold in the sliced shallot, chopped samphire, egg yolk, 2 tbs flour, 1/2 tsp salt and 1/4 tsp pepper. Adjust texture: mixture should hold together when formed; if too wet add another teaspoon of flour.

Form cakes

Divide the mixture into 4 even portions (to match 4 pigeon breasts). Shape each portion into a compact round cake about 7–8 cm diameter and 1.5–2 cm thick. Chill in the fridge for 10–15 minutes to firm up (this makes pan-frying easier).

Pan-fry cakes

Heat a non-stick or seasoned pan over medium heat. Add 2 tbs neutral oil and 15 g butter. When foaming, add the potato cakes and fry 3–4 minutes on each side until golden brown and crisp. Transfer to a warm oven (100–120°C) or keep warm on a plate while finishing the pigeon and sauce.

Reduce wine

In a small saucepan, heat 1 tsp olive oil over medium heat. Add the finely chopped shallot and sweat gently for 2–3 minutes without colouring. Add the red wine, thyme sprig and bay leaf and bring to a simmer. Reduce the wine by two-thirds until syrupy (about 8–12 minutes).

Finish sauce

Add the chicken/game stock and continue to simmer until the sauce is reduced to a glossy consistency that will coat the back of a spoon (another 8–10 minutes). Remove thyme and bay leaf. Off the heat, whisk in the cold cubed butter a little at a time to emulsify and give shine. Season with 1/4 tsp salt and a little black pepper to taste. Keep warm.

Slice pigeon breasts: after resting, slice each breast across the grain into 3–4 slices. Warm the red wine jus briefly if needed and spoon a little onto each plate.

Assemble: place a samphire & onion potato cake slightly off-centre, fan 3–4 slices of pigeon over the cake or alongside. Spoon more jus around and over the pigeon. Garnish with micro herbs or pea shoots and a lemon wedge if desired. Serve immediately.