Apple glazed squab pigeon served with confit duck, potato spring onion and apple hash
serves 4 people
This is the newest home grown recipe to grace the tables in the cart shed we are the first commercial breeders of squab pigeons in the UK for several decades if not since WW2 and very proud to be producing this delicacy at home on the farm.
Apple jelly (in the restaurant we use our home made mild chilly and apple jelly available from the farm shop)
2 Squab Pigeons (available from good butchers imported from france and soon from the farm as our production increases)
2 Gressingham Duck Legs
300g Charlott potato
300g Crispin apple (Bramley will do)
1/2 a bunch of spring onions
dried mixed herbs
500g duck or goose fat
salt and pepper to season
cherry vin tomatoes
1st job (perfect confit duck) take your 4 duck legs and salt with a liberal amount but not too much Malden salt and a good covering of dried mixed herbs pack tightly in a tupawhare and place in the fridge for around 3 to 4 hours but over night would be fine.
Next melt the duck fat in a saucepan do not get too hot about 100c. Then take your duck legs wash off any excess salt and herbs and place in the melted duck fat. Then place the saucepan in an oven at 130c for about 3 hours until the duck falls off of the bone drain the duck legs and allow to cool. (BTW in future this just need roasting in a hot oven for about 15 mins of make an awesome meal on its own)
Next the Pigeon
Halve the pigeons with a large cooks knife. (Carefully please I don’t want calls saying you lost a finger doing this!)
Season with a little salt and pepper and pan fry the pigeons skin side down in a little vegetable oil for about 3 mins then place skin side up and baste with apple jelly and along with the cherry tomatoes place in a pre hearted oven at 230c for around 10 mins or until the bird is just firm to the touch then remove from the oven bast again with jelly and allow to rest for 10 mins.
During the cooking and resting of your pigeon
Take your finally chopped apple spring onion and potatoes along with the shredded cold meat from your confit duck legs and fry in the pan juices and oil from the pigeon do not allow to sit for too long or it will burn and be bitter. Once the potato is soft and should have started to slightly caramelise plate up your dish and enjoy.