Glazed Pigeons

Main Dishes | Author's cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Glazed Pigeons

Ingredients

Salad Potatoes - 15.9 oz
Vegetable Oil - 4 fl oz
Spanish onions - 2.5 oz
Scallions - 0.4 oz
Cider - 8 fl oz
Maple syrup - 6 fl oz
Sugar - 4.4 oz
Cherry - 2.8 oz
Chocolate eggs - 4 pieces
Coarse Salt - to taste
Duck Fat - 1 tablespoon
Ground Black Pepper - to taste
Pigeon Breast - 4 pieces

Step by Step guide

Step 1

Preheat the oven to 356°F. Peel the potatoes and cut them into cubes, mix with two tablespoons of oil and salt. Spread on a baking sheet and bake in the oven for ten minutes.

Step 2

In a small saucepan over high heat, heat the vinegar, 125 ml of maple syrup, sugar, and a teaspoon of salt. Once the liquid boils, pour half into a heatproof container with twelve whole pitted cherries. Reduce the remaining liquid for five minutes until thickened. Then remove from heat and add the remaining chopped cherries.

Step 3

Heat two tablespoons of vegetable oil in a saucepan over high heat. Season the pigeon halves with salt and pepper and sear skin-side down for three minutes. Then flip and brush with maple syrup, transfer to a baking sheet, and place in the oven for five minutes.

Step 4

Heat the remaining vegetable oil in a saucepan over high heat, add the potatoes, and fry for three minutes until crispy. Then add the chopped yellow and green onions, duck fat, and sauté everything together for another three minutes, stirring. Finally, season with salt.

Step 5

Prepare poached eggs and serve the pigeons: first place the potato hash on plates, top with a poached egg, then add one or two halves of the pigeons. Drizzle with cherry vinaigrette and garnish with whole cherries.