Saturday, December 10, 2005

Breast of Pigeon with a Balsamic and Red Wine Jus

Breast of Pigeon, Celeriac Rosti, Roasted Garlic Scented Puy Lentils finished with a Balsamic and Red Wine Jus

2 pc pigeon breast
1 cup Puy lentils
2 pc shallot
3 pc garlic cloves
2 cups chicken stock

1 pc celeriac
1 pc egg

100 ml balsamic vinegar
200 ml red wine


Roasted Garlic Scented Puy Lentils:

Place the unpeeled garlic cloves in a pre-heated oven (180°C) until softened: approximately 8 minutes
Remove, allow to cool and set aside
Sweat the shallots in a little butter or olive oil until softened
Add the puy lentils and cook gently for 2 - 3 minutes
Add enough of the fresh chicken stock to barley cover the lentils, bring to a boil and turn heat down to simmer
Add the garlic cloves and continue simmering until the lentils are cooked; adding more stock as required
Remove and discard the garlic cloves
Keep warm until required
Celeriac Rosti:

Peel the celeriac and grate into a bowl
Season and add a little beaten egg to bind
Heat a little olive oil in a frying pan
Add the grated celeriac to form two rosti, gently cook until golden brown
Turn over and cook second side until golden brown and the celeriac is cooked
Remove from pan, drain and keep warm until required
Pigeon Breast and Jus:

Heat a little extra virgin olive oil in a pan
Lightly dust the breasts with seasoned flour
Place the breasts in the pan and cook for 2 - 3 minutes each side (the breast must remain pink in the middle)
Remove from pan and set aside
Deglaze the pan with the vinegar and reduce until almost dry
Add the red wine and reduce by half
Taste and sweeten with a little honey if required
Add the pigeon breasts back in to coat and heat through
To serve:

Mound the lentils in the centre of the plate
Place a rosti on top
Place the breast on top of the rosti (may be sliced or cut in half if preferred)
Drizzle some of the jus on top and around the plate
Top with a sprig of rosemary or mint