> Recipes > Pigeon

Pigeon with star anise, endive and black truffle

Pigeon with star anise, endive and black truffle

Pigeon with star anise, endive and black truffle

PT2H

Why not try?

1
Preheat the oven to 180°C/gas mark 4
2
Clean the pigeons and remove the legs. Carefully remove the thigh bones and the breast fillets from the carcasses – ask your butcher to prepare the birds if necessary. Arrange the carcasses and thigh bones on a baking tray and roast for 30 minutes until browned
  • 2 pigeons, each weighing 500g
3
Remove the roasted bones from the oven and place into a large casserole dish with the tomato, garlic, thyme and star anise. Season and cover with cold water, then bring up to the boil and simmer without a lid for 1 hour
  • 2 tomatoes, ripe and chopped
  • 4 garlic cloves
  • 2 sprigs of fresh thyme
  • 2 star anise
  • salt
  • black pepper
4
Strain the stock through a fine sieve into a clean pan. Finely slice the morels and add to the pan with the stock, then heat gently until reduced to a sauce-like consistency. Remove from the heat and set aside, keeping warm until ready to serve
  • 50g of morels, washed and dried
5
Place a frying pan over a medium heat and add a dash of oil. Add the pigeon thighs to the pan and fry until the skin is golden and crisp
  • oil
6
Meanwhile, in a separate pan fry the breast fillets skin-side down for 2 minutes, or until golden brown. Turn the breasts over and fry for a further 2 minutes on the other side until medium rare
7
Remove the thighs and breasts from their respective pans and cover with a little foil, leaving the meat to rest for 5 minutes before serving
8
Meanwhile, thinly slice the endive into julienne and sauté quickly in a pan with a knob of butter until well-coloured
  • 1 knob of butter
  • 2 endive
9
To serve, slice the pigeon breasts into even pieces and divide between the serving plates. Arrange the endive and thighs alongside the breast pieces and drizzle over the star anise sauce, garnishing with shavings of black truffle
  • 50g of black truffle

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Comments ()

Pigeon with star anise, endive and black truffle

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...