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.
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
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
Method
1
2
3
4
5
6
7
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17