Pigeon breast, black pudding, beef dripping fried bread, cider demi-glace
As tender as fillet steak, pigeon breast has more flavour and takes the punch of the black pudding and decadence of beef dripping fried bread. Match with a full flavoured cider with good acidity like Once upon a tree’s Kingston Redstreak
- 4 x pigeon breast
- 4 slices of good black pudding
- 4 discs of white bread, use a biscuit cutter to keep the shape similar to the black pudding
- 150g of beef dripping
- ½ pint of quality dry cider
- ½ pint of good beef stock
- Salt and pepper
- Sprig of thyme
- A few peppery leaves, deep veined sorrel is good
- Thinly sliced pickled onion or two
- Handful of kibbled onion (use over fried, finely chopped onion instead)
- Knob of unsalted butter
- Splash of rapeseed oil
- Combine the stock and cider and reduce by half, taste and season if required, it may need a sprinkle of sugar if slightly tart.
- In a sauté pan melt the butter until foaming and add a splash of oil, add the thyme sprig
- Add the seasoned pigeon breast and cook until browned on each side, about 1 ½ minutes per side. It needs to be pink. Spoon the buttery pan juices over the breast whilst cooking. Put aside to rest.
- Melt the beef dripping in a sauté pan and fry the bread, turning until golden. Set aside on kitchen paper to absorb excess dripping.
- Lightly fry the black pudding in the same pan, remember it only needs a short time, it is already cooked.
- Put the fried bread into the middle of the plate, black pudding on top, then sliced pigeon. Spoon the sauce over the side and around the plate. Garnish with the slices of pickled onion and sprinkle on the kibbled! Enjoy as autumn sets in with more of the dry cider.