Roast wood pigeon breast

Serving size: 4
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients:

4 wood pigeon breasts
4 figs
2 tbsp of honey
1 tsp chopped thyme
2 heads of chicory red or white
1 bunch of watercress
50g pine nuts
100g Cote Hill Blue, diced
Half tsp of smoked paprika

Featured in:
January 2017
Share Recipe

METHOD
Halve the figs. In a sauté pan warm the honey and thyme and add the figs for 30 seconds or until soft.

Add a teaspoon of butter to a warm frying pan, season with salt and smoked paprika. When butter is foaming add pine nuts and sauté until golden. Remove and drain onto kitchen paper.

Shred chicory and mix with the watercress.

Heat frying pan until hot and add oil. Season pigeon breast with salt and pepper and place into frying pan. Sear each side for approximately 1 minute and take out of pan and leave to rest for 2 minutes.

Arrange ingredients on plate.

Share Recipe

Archives

We Recommend

Pesto slaw with spicy corn ribs

Roast spring onion and fennel quiche with beetroot pastry

Strawberry and basil quiche

Green Goddess Caesar

Chocolate cloud cake

Roasted lamb rack with mint chimichurri
View all

Never miss a copy!

Big savings when you take out a subscription.

SUBSCRIBE

Subscription Options

Advertise With Us

Download Back Issues

@lincolnshirelife

JANUARY ISSUE OUT NOW!Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!Packed full of features including:• LGT Photo Competition - Winning entries• Peter Baynton - Creating animated art• Andrew Fisher - Watercolour wonders• Life visits Brigg and Sleaford• Wellness Supplement - Steps to better health in 2025• Recipes - Winter warmers• Taste of Excellence - Award presentations• Education - Find the right learning environmentAnd lots more.Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-january-2025-digital-copy/ ... See MoreSee Less
Follow on Facebook