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Pigeon Breast w/ Chestnut Sauce

4.92 from 50 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 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

Pigeon Breast w/ Chestnut Sauce
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