Step-by-Step Guide to Prepare Any-night-of-the-week Blueberry glazed pigeon breast

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, blueberry glazed pigeon breast. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Heat a tablespoon of vegetable oil in heavy-bottomed frying pan over a medium-high heat. Season both sides of the pigeon breasts with salt. Fresh blueberry biscuits recipe with sugar glaze ! I'll show you how easy it is to make these delicious biscuits filled with blueberry goodness !

Blueberry glazed pigeon breast is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Blueberry glazed pigeon breast is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have blueberry glazed pigeon breast using 25 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Blueberry glazed pigeon breast:

1. Make ready 2 whole pigeons
2. Prepare for the glaze
3. Take 200 g blueberries
4. Take 3-10 tbsp dark brown sugar
5. Take 1-3 tsp lemon juice
6. Prepare 2 tbsp unsalted butter
7. Prepare for the salad
8. Get 1/2 bulb fennel
9. Get 1 apple (Granny smith works really well)
10. Prepare 1/2 pear
11. Take 2 tsp finely chopped lemon rind
12. Make ready 1-3 tsp lemon juice
13. Get 1 tbsp fennel seeds
14. Make ready for the jus
15. Take 1 pigeon carcass
16. Make ready Up to 4 bones from a chicken thigh (optional)
17. Get 1 onion
18. Make ready 3 carrots
19. Take 1 celery stick
20. Get 1/2 bulb garlic
21. Make ready 3 sprigs rosemary
22. Make ready 3 sprigs thyme
23. Get 1 tbsp tomato purée
24. Prepare 1 tbsp butter
25. Make ready to taste Salt and pepper

The blueberry's sweet surprise is welcome in savory dishes. Slightly acidic blueberry chutney adds a tartness that complements the rich flavor of the duck. Download Pigeon breast stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Did you scroll all this way to get facts about pigeon breast?

Instructions to make Blueberry glazed pigeon breast:

1. First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free.
2. Put the carcass, chicken thighs, onion, celery, carrots and garlic on a baking tray, coat it all in tomato purée and roast at 180C until browned.
3. Once the bones are roasted nicely, put them in a pan with the rosemary anf thyme and cover wity water. Simmer for 2 - 4 hours, skimming off impurities and fat every 20 - 30 minutes.
4. Strain the stock through a sieve with a muslin cloth and return to the heat, reduce until the stock resembles a honey consistency, add the butter and stir in quickly to give a nice, rich shine and season to taste.
5. To make the glaze, put the blueberries in a pan and cover with water, boil and crush with a wooden spoon. Strain through a sieve once the water has taken on a deep colour and return the juices to a medium heat. Season with dark brown sugar and lemon juice to get a strong blueberry flavour with a nice amount of sweetness (the salad compliments the sweet blueberry glaze).
6. Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine.
7. Peel the apple (save the peelings for something else) and Rome the green frill from the top of the fennel (save the frill for a garnish). Julienne the apple, fennel and pear. Toss together with the finely chopped lemon rind, lemon juice and fennel seeds.
8. Heat up a frying pan until it's smoking, add a tsp of butter and roll it around the pan. Place the pigeon breast in the pan, skin side down and cook for 1 - 2 minutes until a crust has forned. Flip over and cook until the side is browned.
9. The pigeon can be served rare as it's a red meat, I cook to medium rare. As the breasts rest, coat them in the blueberry glaze and leave for a further 5 minutes.
10. Place a nice mound of the salad off-centre on the plate, slice the pigeon and put it on top with the fennel frill on top to garnish and drizzle the jus in a decirative swoosh. Zest a lemon over the whole dish and place some halved blueberries as you find attractive.
11. Serve up and enjoy!

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