Blueberry glazed pigeon breast, delicious & tasty!

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Use whole pigeons.
Prepare for the glaze.
Use blueberries.
Provide dark brown sugar.
Use lemon juice.
Use unsalted butter.
You need to prepare for the salad.
You need bulb fennel.
You need apple (Granny smith works really well).
Prepare pear.
Provide finely chopped lemon rind.
You need to prepare lemon juice.
Prepare fennel seeds.
Prepare for the jus.
You need to prepare pigeon carcass.
Provide Up to 4 bones from a chicken thigh (optional).
You need onion.
You need carrots.
You need celery stick.
You need to prepare bulb garlic.
Use rosemary.
You need thyme.
Provide tomato purée.
You need to prepare butter.
Provide Salt and pepper.

Short Tips:

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First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free..
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..
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..
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..
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)..
Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine..
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..
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..
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..
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..
Serve up and enjoy!.

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There is always something new to learn when it concerns food preparation as well as every cook's skill-set is open to renovation. This Blueberry glazed pigeon breast recipe is simply a few recipe concepts to aid improve your cook's efficiency. There are many more great recipes around and great chefs maintain trying to find them throughout their lives. Consistent learning is the key to ever-improving food preparation skills.

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