Pan Fried North Essex Pigeon Breast Recipe

Prepare

Pat pigeon breasts dry with paper towel. Score the skin lightly in a diamond pattern, taking care not to cut into the meat. Season both sides with sea salt (about 1/2 tsp per breast) and freshly ground black pepper. Let rest at room temperature for 15 minutes.

Pan-fry

Heat a heavy frying pan over medium-high heat. Add vegetable oil and heat until shimmering. Place pigeon breasts skin-side down and press gently so the skin makes full contact. Cook for 3–4 minutes, rendering fat, until the skin is deep golden-brown and crisp. Reduce heat to medium, add 1 tbs unsalted butter and baste the breasts for 30–45 seconds. Flip and cook flesh-side for 1–2 minutes for medium-rare (internal temp ~56–58°C). Remove breasts to a warm plate and rest for 6–8 minutes, reserving pan juices for the jus.

Make mixture

In a bowl combine the mashed potatoes, shredded cabbage, diced cooked root vegetables, chopped shallot, thyme, salt and pepper. Mix until evenly distributed but still slightly chunky.

Form and fry

Heat a non-stick frying pan over medium heat and add 1 tbs butter and 1 tsp oil. When foaming, shape the potato mixture into two even rounds (about 2.5 cm thick). Place in the pan and press down to form a compact cake. Cook undisturbed for 4–5 minutes until well-browned on the bottom. Carefully flip and cook another 3–4 minutes until golden and warmed through. Keep warm in a low oven (90–100°C) while finishing other elements.

Roast

Preheat oven to 200°C (400°F). Toss parsnip pieces with 1 tbs olive oil and 1/2 tsp salt on a baking tray. Roast for 25–30 minutes until tender and lightly caramelized. Remove and let cool slightly.

Purée

Place roasted parsnips in a blender or food processor with 120 ml milk (or cream) and 30 g cold butter. Blend until very smooth, adding a little more milk if necessary to reach a velvety consistency. Season with 1/4 tsp white or black pepper and adjust salt to taste. Keep warm until plating.

Deglaze and reduce

Using the pigeon pan with the rendered fat and browned bits, remove excess fat leaving about 1 tbs in the pan. Over medium heat, add the chopped shallot and sweat for 1–2 minutes until translucent. Add 200 ml red wine and 1/2 tsp sugar, scraping the fond with a wooden spoon. Reduce the wine by about two-thirds until slightly syrupy.

Finish jus

Add 300 ml beef or game stock, thyme sprig and bay leaf. Simmer gently for 8–10 minutes until saucy. Remove thyme and bay leaf. Strain the jus into a clean saucepan, check seasoning and add 1/2 tsp salt and 1/4 tsp black pepper if needed. Off the heat, whisk in 20 g cold unsalted butter a little at a time to give the sauce a glossy finish. Keep warm.

Slice each rested pigeon breast on the bias into 3–4 slices. Spoon a quenelle or smear of roast parsnip purée onto each plate. Place a bubble & squeak cake beside the purée. Fan pigeon breast slices over or beside the bubble & squeak. Spoon warm red wine jus around and over the pigeon (reserve some for the table). Drizzle a little extra virgin olive oil, scatter micro herbs or parsley, and serve immediately.