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Pigeon Breast w/ Chestnut Sauce
4.92
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50
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
4
servings
Ingredients
1x
2x
3x
4
pigeon breasts
skin on
1
pigeon thighs
pepper
fleur de sel
200
grams
chestnuts
vanilla
500
milliliters
vegetable broth
1
knob butter
50
grams
chestnuts
4
pigeon livers
chopped
1
very small coffee
8
coffee beans
roasted
Vin Santo
Instructions
Chestnut Sauce
In a saucepan, cook the chestnuts with vanilla and vegetable stock and a pinch of salt.
Once cooked pass through a sieve and stir in a knob of butter.
Pigeon Thighs and Liver
Saute boneless thighs and livers in a pan. Pour in Vin Santo.
Press liver into thighs and roll in aluminium foil.
Place bone in one end.
Bake at 160 degrees Celsius (320 F) for about 15 minutes.
Allow to cool.
Dredge in egg whites and roll in chopped chestnuts.
Pigeon Breasts
Brown the breasts in extra virgin olive oil in a pan over gentle heat.
Season with salt and pepper, put into the oven at 200 degrees Celsius (390 Fahrenheit) for 3 minutes and keep warm and covered.
Assembling the Dish
Make a splash with the sauce of coffee on the plate.
Lay two slices of warm breast on it.
Place thighs and crispy chestnuts around.
Complete with a pinch of sea salt and a drizzle of chestnut sauce. Garnish with coffee beans and roasted chestnuts.
Notes
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