Equipment
Ingredients
Pigeon
- 4 pigeon crowns, room temperature
- 30 ml grapeseed oil
- 30 g unsalted butter
- 4 fresh thyme
Spiced Glaze
- 60 ml honey
- 30 ml balsamic vinegar
- 40 ml orange juice, freshly squeezed
- 2 star anise
- 6 juniper berries, crushed
- 1 cinnamon stick
Root Mash
- 400 g sweet potatoes, peeled and cubed
- 300 g parsnips, peeled, cored, and cubed
- 60 ml heavy cream
- 40 g unsalted butter
- salt
Wild Mushrooms
- 300 g mixed wild mushrooms, cleaned and torn
- 1 garlic clove, minced
- 20 g unsalted butter
- 5 g parsley, finely chopped
Nutrition (per serving)
Method
Place sweet potato and parsnip cubes in a large pot. Cover with cold salted water, bring to a boil, and reduce to a simmer. Cook until very tender.
While vegetables cook, combine honey, balsamic vinegar, orange juice, star anise, crushed juniper berries, and cinnamon stick in a small saucepan. Simmer over medium heat until reduced to a syrup consistency that coats the back of a spoon.
Season pigeon crowns generously with salt. Heat oil in a heavy skillet until shimmering. Sear the crowns skin-side down until the skin is golden brown and crisp.
Flip the birds. Add butter and thyme sprigs to the pan. Baste the birds foaming butter. Brush the skin liberally with the spiced glaze. Transfer skillet to the oven (or reduce heat and cover) until internal temperature reaches 52°C/126°F for medium-rare.
Remove pigeon from pan and let rest on a warm plate for at least 10 minutes. This carries the temperature to the target 54-55°C/130°F.
Drain the root vegetables well. Return them to the hot pot to steam off excess moisture for 1 minute. Mash thoroughly or pass through a ricer. Fold in butter and heavy cream until smooth. Season with salt.
In the same skillet used for the pigeon (wiped out if burned, otherwise keep the fond), heat butter over high heat. Add mushrooms and sauté vigorously until browned. Stir in garlic and parsley in the final 30 seconds.
Carve the pigeon breasts off the bone. Plate a swoosh of mash, top with sliced pigeon, and scatter mushrooms around. Drizzle any remaining warm glaze over the meat.
Chef's Notes
- Pigeon has a distinct game flavor that pairs beautifully with fruit; do not skip the orange and berries in the glaze.
- Cooking the bird on the crown (bone-in) prevents the meat from contracting too quickly and keeps it juicy. Carve only after resting.
- If using wild mushrooms, avoid washing them with water; brush off dirt to prevent them from becoming soggy in the pan.
- The parsnip cores can be woody if the vegetables are large; cut them out before cooking for the smoothest mash.
Storage
Refrigerator: 2 days — Store components separately. Reheat pigeon gently to avoid overcooking.
Reheating: Reheat mash in a pot. Flash sear pigeon slices in a hot pan for 30 seconds only.
