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Wood Pigeon Bruschetta

Pan-fried pigeon breasts served on grilled baguette with caramelised pears, crispy bacon lardons, and fresh watercress.

FrenchGameBruschettaPigeonSearedStarter

Estimated Nutrition

Per Serving Total
Calories 455.1 kcals 1820.4 kcals
Carbohydrates 21.3 grams 85.2 grams
Fat 29.6 grams 118.5 grams
Protein 25.7 grams 102.8 grams
Cook Time
10 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
15
ml
Demerara Sugar
Dairy
100
g
Butter
Fruits
2
piece
Pears
peeled, cores removed, sliced widthways
GrainsCereals
4
slice
Baguette
thin slices, grilled until crisp
Meat
4
piece
Pigeon Breasts
skin removed
15
ml
Smoked Bacon Lardons
fried until crisp and golden-brown
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
15
ml
Thyme
fresh leaves, chopped
OilsFats
10
ml
Vegetable Oil
Vegetables
4
handful
Baby Watercress
leaves

Steps

  • Heat 50g of butter in a pan over medium-high heat until foaming.
  • Add the sliced pears, season with salt and pepper, and stir to coat.
  • Add sugar and stir until caramelised and coating the pears.
  • Heat the oil and remaining 50g of butter in a separate frying pan.
  • Fry the pigeon breasts for 2 minutes on each side and season.
  • Add the thyme and bacon to the pigeon pan and cook for 3 minutes.
  • Place a slice of grilled baguette on each plate.
  • Top bread with watercress, caramelised pears, pigeon, and bacon.