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We hope you got insight from reading it, now let’s go back to blueberry glazed pigeon breast recipe. You can have blueberry glazed pigeon breast using 25 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Blueberry glazed pigeon breast:

1. Take 2 whole pigeons
2. Get for the glaze
3. Prepare 200 g blueberries
4. Use 3-10 tbsp dark brown sugar
5. Prepare 1-3 tsp lemon juice
6. Prepare 2 tbsp unsalted butter
7. Prepare for the salad
8. Get 1/2 bulb fennel
9. Provide 1 apple (Granny smith works really well)
10. Provide 1/2 pear
11. Take 2 tsp finely chopped lemon rind
12. Get 1-3 tsp lemon juice
13. Prepare 1 tbsp fennel seeds
14. Use for the jus
15. Get 1 pigeon carcass
16. Prepare Up to 4 bones from a chicken thigh (optional)
17. You need 1 onion
18. Get 3 carrots
19. You need 1 celery stick
20. Get 1/2 bulb garlic
21. Take 3 sprigs rosemary
22. Prepare 3 sprigs thyme
23. Prepare 1 tbsp tomato purée
24. Prepare 1 tbsp butter
25. Use to taste Salt and pepper

Instructions to make Blueberry glazed pigeon breast:

1. First, debreast the pigeon by pushing a knife against the backbone of the pigeon and cutting down until the breast comes free.
2. Put the carcass, chicken thighs, onion, celery, carrots and garlic on a baking tray, coat it all in tomato purée and roast at 180C until browned.
3. Once the bones are roasted nicely, put them in a pan with the rosemary anf thyme and cover wity water. Simmer for 2 - 4 hours, skimming off impurities and fat every 20 - 30 minutes.
4. Strain the stock through a sieve with a muslin cloth and return to the heat, reduce until the stock resembles a honey consistency, add the butter and stir in quickly to give a nice, rich shine and season to taste.
5. To make the glaze, put the blueberries in a pan and cover with water, boil and crush with a wooden spoon. Strain through a sieve once the water has taken on a deep colour and return the juices to a medium heat. Season with dark brown sugar and lemon juice to get a strong blueberry flavour with a nice amount of sweetness (the salad compliments the sweet blueberry glaze).
6. Reduce the glaze until it has a thick, syrup like consistency and mix in the butter, enriching the glaze and giving a wonderful shine.
7. Peel the apple (save the peelings for something else) and Rome the green frill from the top of the fennel (save the frill for a garnish). Julienne the apple, fennel and pear. Toss together with the finely chopped lemon rind, lemon juice and fennel seeds.
8. Heat up a frying pan until it's smoking, add a tsp of butter and roll it around the pan. Place the pigeon breast in the pan, skin side down and cook for 1 - 2 minutes until a crust has forned. Flip over and cook until the side is browned.
9. The pigeon can be served rare as it's a red meat, I cook to medium rare. As the breasts rest, coat them in the blueberry glaze and leave for a further 5 minutes.
10. Place a nice mound of the salad off-centre on the plate, slice the pigeon and put it on top with the fennel frill on top to garnish and drizzle the jus in a decirative swoosh. Zest a lemon over the whole dish and place some halved blueberries as you find attractive.
11. Serve up and enjoy!

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