craigmosley
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| Sat Mar 24, 2007 10:45 pm Roast Breast of Pigeon with Creamed Cabbage and Port sauce |
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Roast Breast of Pigeon with Creamed Cabbage and Port sauce
4 Oven Ready Pigeons
1 Small Savoy Cabbage
3 Rashers of Good Smoked Bacon
50g Unsalted Butter
100ml Double Cream
100ml Port
500ml Game stock
Remove the pigeon breasts from the carcasses. Roast the carcasses off and use them to make a stock.
Remove the stem from the cabbage and slice it as finely as possible. Melt the butter in a hot pan and add the bacon cut into strips. Fry till crispy and add the cabbage, turn down the heat and sweat the cabbage till soft. Don't season till the end, it will draw the juice out of the cabbage.
Heat a pan till it is hot, properly hot. Add a little oil and put the seasoned breasts in. When the breasts are just starting to brown add the remaining butter. Turn the breasts over and colour the other side. Remove them from the pan and allow to rest for at least five minutes.
Put in the port (if your going to flame the port, not necessary but it looks cool, turn your extractor of first. There is nothing cool about burning the kitchen down and those filters are full of fat which catches easily) when it has halved in volume add the stock and 50ml of cream. Boil till the sauce comes glossy. This can be sped up with a little corn flour if you like a lot of sauce or add another knob of butter for greater opulence in the sauce
Add 50ml cream to the cabbage, season and heat through.
Season the sauce at the end, not before because you are reducing it and that makes it easy to over season.
Place the cabbage on the plate. If you can slice the breast into thin slices and arrange on top. If not let the diners cut up their own food.
Pour over the sauce and serve. |
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