toodle.

Vinegar-Glazed Pigeon Breast on Crisp Potato Cake with Peas and Spring Onions

Succulent roasted pigeon crowns served over golden potato cakes with blanched spring onions and a tangy vinegar-herb reduction sauce.

DinnerFrenchGamePigeonPotato Cake
Estimated Nutrition
Calories
952.5
kcal / serving
3810 kcal total
Carbs
17.8g
per serving
71.2 g total
Fat
82.2g
per serving
328.6 g total
Protein
35.6g
per serving
142.4 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
30
ml
Sherry Vinegar
2 tbsp
30
ml
White Wine Vinegar
2 tbsp
Dairy
50
g
Butter
For rubbing crowns
25
g
Butter
For sauce
110
g
Clarified Butter
50
g
Butter
For peas
Liquids
150
ml
Chicken Stock
Or pigeon stock
Meat
6
piece
Pigeon Crown
Two breasts attached to the bone
NutsSeeds
1
pinch
Salt
For seasoning
1
pinch
Black Pepper
Freshly ground
1
pinch
Mace
Powdered
1
tbsp
Flat leaf Parsley
Fresh, chopped
1
tbsp
Chervil
Fresh, chopped
OilsFats
1
ml
Vegetable Oil
1 tbsp
Vegetables
1
piece
Shallot
Finely chopped
450
g
Potatoes
Peeled, cut into cylinders, then finely sliced into discs
8
piece
Spring Onion
225
g
Peas
Cooked

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17