Balsamic Pigeon
Balsamic Pigeon
Try this quick and easy recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Easy
  • Technique Searing
  • Preparation Time 10 minutes
  • Cooking Time 45 minutes
  • Yield 4 servings
As seen on Back to the Streets
Ingredients
  • Balsamic Pigeon
  • 2 Pigeons
  • 3 tablespoons Balsamic vinegar
  • 100 grams Butter
  • King Couscous
  • 100 grams King ouscous
  • 1 packet Hoshimeji mushrooms
  • 80 grams Tomato coulis
  • 3 sliced Garlic
  • 1 chopped Onion
  • 2 tablespoons Pine nuts
  • 2 sprigs Thyme
  • 50 grams Butter
  • 200 millilitres Chicken stock
  • Garnish
  • 8 Quail egg
Method
  1. Balsamic Pigeon:
  2. Fabricate the pigeon and remove the breast and legs
  3. Season with salt and pepper and pan sear until brown using low heat
  4. Cook the pigeon for around 6 minutes
  5. Add in the balsamic vinegar and the butter
  6. Set aside
  1. King Couscous:
  2. Boil the king couscous in salted water until tender and set aside
  3. Sauté the sliced garlic and chopped onions in butter until light brown
  4. Add in the hoshimeji mushrooms and pine nuts and cook for a further 3 minutes
  5. Add in chopped thyme, tomato coulis and chicken stock and simmer for 5 minutes
  6. Add in the king couscous and season to taste
  1. Quail Egg:
  2. Boil the quail eggs for 3 minutes
  3. Shock in ice water and remove the shells

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