Roasted Pigeon with Bubble and Squeak
1 wood pigeon, breasts
100g chicken liver
30g veal bacon
10g onion, diced
10g carrots, diced
10g celery, diced
10g shallots, diced
15g cabbage, diced
30ml veal jus
1 Start by boiling the potatoes. Sauté the veal bacon and diced vegetables (except the onion) until cooked and mix with the potato.
2 To make the liver parfait: sauté the livers in a hot pan until brown and soft inside. Remove from the pan.
3 Add the onion and sauté further. Once cooked, deglaze the pan with port wine and reduce until almost dry.
4 Using a blender, blend together the onion, liver and the butter until smooth. Pass and place in the fridge to set.
5 Pan fry the potato mix in a pan until golden brown and heated all the way through.
6 Sear the seasoned pigeon breasts in a hot pan and then roast in the oven for about 5 minutes until cooked through. Arrange on top of the bubble and squeak and serve topped with the liver parfait and some pan juices.
If pigeon is not your preferred protein you can use quail, pork or a cut of beef, like rump or sirloin. The best thing you can do is cook what you’re comfortable with.