So i’m finally getting around to writing this one up, bit of a restauranty dish but is really nice even if very rich.
a little duck or goose fat
a couple of bay leaves
1 Celery stick
dash of white wine
250g Chanterelle Mushrooms, but any wild mushroom would do the job
a handful of olives, i used green olives but kalamata olives would’ve been even better
a few sages leaves, roughly chopped
- Firstly you need to butcher the pigeon (or prepare to saute if you wanna be a chef). Remove the legs and the breasts. Put the breasts back into the fridge.
- First start up the confit legs. I like to keep it simple and put some duck or goose fat in a small pan, heat gently and once melted submerge the legs into fat and add the bayleaf. This wants to go in the oven on about gas 4 for an hour or so.
- Meanwhile make your stock for the sauce. Chop up and fry your veg in a little oil, then add the wine and the carcass from your pigeon along with an offal you have from the bird. I didnt have this luxury as they had been thrown away!. Cover with water and simmer for an hour or so, skimming an scum that comes to the surface. Drain and reserve the liquid. It should be fairly concentrated.
- From the stock you can easily make the sauce by reducing the jus a little further whilst adding the sage. Then add the olives, chopped if you like, its totally up to you depending on how you want them to look in the finished dish. Once you are happy with the sauce add a knob of butter and season. Set aside.
- Now is where you service chef skills come into play as you need to cook your mushrooms and pigeon at the same time. So, first heat up 2 pans. To the first pan, add a knob of butter and add the pigeon breasts (they need to be seasoned and the skill lightly scored). Fry without moving until you have a bit of a crisp skin. Turn them until they are browned all over and then put into the oven. Keep your eye on them as they wont take long to cook and you want them to still have a bit of bounce or medium rare. In the other pan add another knob of butter and fry the mushrooms in a bit of thyme if you have it. Season and fry for a few minutes.
- Now warm the sauce back up and plate the dish.