Blueberry glazed pigeon breast
Blueberry glazed pigeon breast

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, blueberry glazed pigeon breast. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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

Valentine Warner's pigeon breasts with blackcurrant sauce takes a little effort but is well worth it. Wow your guests with this seared pigeon breast with a sweet balsamic glaze that balances the salty taste of smoky lardon chunks with the rich, gamey meat. My go-to scone recipe filled with blueberries and topped with sweet and tangy lemon glaze to make the best Glazed Lemon Blueberry Scones!

To begin with this recipe, we must prepare a few components. You can cook blueberry glazed pigeon breast using 25 ingredients and 11 steps. Here is how you cook it.

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

Season both sides of the pigeon breasts with salt. Breastfeeding is a very important milestone for you and your little one. The World Health Organization recommends exclusive breastfeeding The new range of PIGEON breast pumps comes with Comfort ProperFit™ Soft Silicone Cushion. With specially designed air-tight ring and inner.

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!

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. Heat a frying pan until hot, add the oil and sear the breasts on each side. 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. Pigeon breast stock photos and royalty-free images.

So that’s going to wrap this up with this exceptional food blueberry glazed pigeon breast recipe. Thanks so much for reading. I’m confident that you can make this at home. There is 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!