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Roast Wood Pigeon Breasts, Mango Salsa and Red Wine and Sesame Reduction

Roast pigeon crowns seasoned with orange sugar, served with fresh mango salsa, mango purée, and a rich sesame-wine reduction.

DinnerFruitGourmetMangoPigeon
Estimated Nutrition
Calories
645.1
kcal / serving
2580.4 kcal total
Carbs
67.1g
per serving
268.5 g total
Fat
16.2g
per serving
64.8 g total
Protein
35.5g
per serving
142.1 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
110
g
Demerara Sugar
1
pinch
Caster Sugar
for salsa
50
g
Caster Sugar
for purée
35
g
Caster Sugar
for reduction
2
tbsp
Cornflour
CondimentsSauces
1
tbsp
Wasabi
Dairy
25
g
Butter
Fruits
1
piece
Orange
zest only
1
piece
Mango
peeled, diced, trimmings reserved
1
piece
Lime
zest and juice
Liquids
50
ml
Water
1.5
l
Red Wine
Meat
4
piece
Wood Pigeon
clean crowns
NutsSeeds
1
handful
Coriander
fresh leaves, finely chopped
1
pinch
Salt
to taste
1
punnet
Coriander Cress
OilsFats
2
tsp
Olive Oil
25
ml
Sesame Oil
2
tsp
Vegetable Oil
for frying pigeon
Vegetables
4
piece
Spring Onions
finely diced
2
piece
Red Chillies
seeds removed, finely diced
1
piece
Leek
white part julienned

Method

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