- Serves: 2
- Cook Time: 1 hour 10 minutes
- Prep Time: 20 minutes
- Effort: medium
For the stuffing
- 100 g pain d'epices, or gingerbread, crumbled
For the pigeon
- 1 whole 450g pigeon
For the glaze
- 2 tbsp honey
- 3 tbsp red wine vinegar
- 1 orange, juiced and ½ zested
- 1 tsp wild Madagascar peppercorns, toasted and crushed
- 1 tsp coriander seeds, toasted and crushed
- 2 whole star anise
- 1 cinnamon stick
- 1 stick lemongrass
- 1 tbsp olive oil
- 2 tbsp butter
- 4 spring onions
- 12 goji berries, soaked in 2 tbsp Grand Marnier
1. For the stuffing: Preheat oven to 180C/160C fan/gas 4. Place the pain depices in the oven to dry out for 15-20 minutes, or until crispy and coloured.
2. In a mixing bowl, combine most of the gingerbread with 1 tablespoon water and work it with your hands until combined reserve around 20g to garnish.
3. For the pigeon: Fill a medium pot with water and 1 tablespoon salt and bring to the boil. Blanch the pigeon for 2 minutes. Remove and pat the skin to dry. Stuff the gingerbread mix into the pigeon cavity.
4. For the glaze: Place a saucepan on medium heat, add honey and red wine vinegar and bring to heat. When it begins to boil, add the orange juice and zest, the spices and lemongrass. Allow to infuse for 15 minutes.
5. In a separate ovenproof pan on a medium heat, add the olive oil and 1 tablespoon butter. Brown the skin of the pigeon for around 2 minutes on each side, scooping the melted butter over the pigeon as it browns. Once browned, drain the oil and butter from the pan.
6. Brush the glaze all over the pigeon. Pour 125ml water into the pan. Roast in the oven for 20 minutes.
7. Meanwhile, add 1 tablespoon butter to a pan with 125ml water and bring to a simmer. Add the spring onions and cook for 2 minutes.
8. Serve the pigeon with the spring onions, garnished with the star anise, lemongrass and cinnamon. Drizzle the glaze over the pigeon and around the plate. Crumble the remaining pain depices around the plate and decorate with goji berries each.
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