Le Pigeon Gauthier

Roasted Pigeon With Eggplant, Cherries, Almonds, Rosemary

Le Pigeon Gauthier

Roasted Pigeon With Eggplant, Cherries, Almonds, Rosemary
Method
Serves 2

 

Pigeon

Coat the pigeons with the vadouvan and half the teriyaki sauce and marinate for 2 hours.

Meanwhile, pre-heat the oven to 200ÅãC.

Roast the whole pigeons for 15 minutes, then rest for 15 minutes.

Halve the pigeon and separate the breast fillet and the bones from the leg. Reserve the bones and set meat aside.

 

Sauce #1

In a small pot over medium heat, cook the cherries, port wine, lemon zest and cinnamon stick with the bones of the pigeon for 45 minutes, reducing slowly until the sauce is thickened and glossy.

 

Sauce #2

In large pot, combine the soy milk, the bitter almonds and rosemary. Bring to a simmer and reduce by about a third, then pass through a fine strainer.

 

Eggplant

Heat a shallow pot or frypan over a medium-high heat. Add eggplants, sherry vinegar and the olive oil and enough water to cover. Cook until the eggplant is tender. Set aside.

 

To Serve

Warm the pigeon fillet and legs in butter and teriyaki sauce over a low heat.

Place a piece of eggplant on each plate and arrange the breast fillet and the legs of the pigeon on top. Drizzle over both sauces and serve.

 

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