Start a day in advance by with preparing a hot oven, 250° C is what we need. In the meantime remove both breasts from the pidgeon. Or birds if you have guests. Put the carcass(es) in the oven till almost burned, about 15 mins should do it. Take out.
Hack the carcass in 4 or 5 pieces and add them to a liter and half of cold water, in a big pan.
The add 2 bayleaves, 2 halved onions (skin on, to colour the stock), 2 halved tomatoes, 2 carrots sliced into chunks, some thyme and a clove of garlic. Simmer for 6 (or even better) 12 hours.
The next day strain the stock trough a fine sieve, discard the rest. Add a glug of port, the reduce the stock till syropy.
Finish with 1 or 2 tbsp of blackberry jam.
Then prepare whatever you want to serve with the bird. Today I used some yellow and pink carrots, Brussels sprouts and gratin dauphinois.
Then prepare whatever you want to serve with the bird. Today I used some yellow and pink carrots, Brussels sprouts and gratin dauphinois.
And some fat, juicy blackberries.
Finally pan fry the breasts, about 3 mins on the skin side then another 2 on the other side, they should stay reddish and season with salt and pepper. Let them rest for 5 mins in a 70°C oven
Finally pan fry the breasts, about 3 mins on the skin side then another 2 on the other side, they should stay reddish and season with salt and pepper. Let them rest for 5 mins in a 70°C oven
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