Ingredients

Steps

• Brush the pigeon breasts with oil.
• Cook the pigeon in a hot pan over medium heat for 3 minutes while turning once.
• Remove the meat from the heat and set it aside to rest.
• Heat a griddle pan until it is smoking.
• Char the leeks with oil and honey for 5 minutes until evenly browned.
• Whisk the red wine vinegar and 55ml of olive oil in a bowl.
• Arrange the leeks on a plate and top with sliced pigeon.
• Drizzle the dressing over the dish and serve.