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Roast wood pigeon breasts, mango salsa and red wine and sesame reduction

This Roast wood pigeon breasts, mango salsa and red wine and sesame reduction recipe uses Olive Oil, Vegetable Oil, and Cornflour. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tsp
• 2 tsp
• 2 tbsp

Method (preview)

1. 1

   Roast wood pigeon breasts, mango salsa and red wine and sesame reduction

2. 2

   For the mango salsa, mix all of the mango salsa ingredients, except for the mango trimmings, together in a bowl until well combined.

3. 3

   Set aside.

4. 4

   For the mango purée, heat the sugar and water in a saucepan until boiling.

5. 5

   Reduce the heat and simmer for 2-3 minutes, or until the mixture is syrupy.

6. 6

   Remove the pan from the heat and set aside.

7. 7

   Blend the mango trimmings in a food processor with enough of the sugar syrup to form a smooth purée.

8. 8

   For the red wine and sesame reduction, heat the wine and sugar in a wide saucepan until boiling.

9. 9

   Boil the mixture for 30-45 minutes, or until the volume of the liquid has reduced to 110ml/4fl oz of syrup.

10. 10

    Pour the reduced wine into a jug and carefully whisk in the sesame oil.

11. 11

    Transfer the red wine and sesame reduction to a squeezy bottle.

12. 12

    Heat the oil in an ovenproof frying pan and fry the wood piegon crowns, skin-side down, turning frequently, for 4-5 minutes, or until browned all over.

13. 13

    Carefully turn the wood pigeon crowns over, sprinkle over the orange sugar and add the butter to the pan.

14. 14

    Roast ithe pigeon in the oven for 4-6 minutes, (for medium) or until cooked to your liking.

15. 15

    Remove the pan from the oven and set the pigeon aside to rest.

16. 16

    Meanwhile, For the crisp leek, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous.

17. 17

    Sprinkle the cornflour onto a plate.

18. 18

    Dredge the julienned leek in the cornflour and carefully place into the hot oil.

19. 19

    Cook for 1-2 minutes, or until crisp and golden-brown.

20. 20

    Using a slotted spoon, remove the crisp leek from the pan and set aside to drain on kitchen paper.

21. 21

    Season, to taste, with salt.

22. 22

    To serve, remove the 2 pigeon breasts from each pigeon crown and slice each breast into thick rounds.

23. 23

    Arrange the piegon breast slices on top of the salsa and sprinkle over sea salt, to taste.

24. 24

    Place a few pieces of crisp leek on top of the pigeon breast.