Monday, 30 September 2013

pan-seared pigeon breast with roast apples, black pudding & cider reduction

Pan-seared pigeon breast with roast apples, black pudding & cider reduction

Game season is under way again in Ireland and butchers are now starting to stock all of those richer meats we see in the Autumn & Winter months. Venison is back in town, as is pheasant, wild boar, partridge, quail... This dish uses pigeon; a lovely dark rich meat with virtually no fat, and cheap too; the 4 breasts I used here only set me back around €8!

This is a great starter, packed with flavour and leaving you wanting more every time!


  • 4 pigeon breasts
  • 100g black pudding, diced
  • 1 Granny Smith apple, cored, peeled & cut into 8
  • 200ml dry cider
  • 2 tbsp duck fat
  • 20g butter
  • Salt & pepper

  1. Pre-heat the oven to 180c / 160c (fan) / gas mark 4.
  2. Heat a non-stick frying pan over a medium high heat and add 1tbsp duck fat and the butter.
  3. Season the apple pieces with salt & pepper & fry for 1 minute on each side until just starting to colour slightly.
  4. Transfer the apple to a non-stick baking tray and place in the oven. Cook for 10 minutes.
  5. Meanwhile, add the other half of the duck fat into the frying pan and fry the black pudding for 3 or 4 minutes. Drain on kitchen paper then place on a second baking tray and place in the oven for 7-8 minutes.
  6. Season the pigeon breasts on both sides & fry for 1 minute, skin side down. Turn over, add the cider and cook for another 2 minutes.
  7. Remove the breasts from the pan and set aside to rest.
  8. Turn the heat up in the pan and reduce the cider by around half.
  9. To serve, place the apple pieces in a bowl or on a plate of your choice. Slice the pigeon breasts into 5 or 6 pieces each and place on top of the apple. Sprinkle the black pudding over and spoon over the sauce.
  10. I also finished mine off with some posh micro herbs; in this case it was red stem radish, but pea shoots would be lovely too.
  11. Enjoy!

Serves 2

No comments: