Honey and Whisky Pigeon Breast on Polenta and with a Baby Spinach, Orange and Walnut Salad

Pigeon breast have a rich and smooth flesh like a good pate. They are ridicuosly well priced for their quality and are well worth purchasing. Pigeon breast make an excellent starter or a light main when entertaining.

4 Portions

Preparation Time: 20 minutes plus 1 hour marinating
Cooking Time: 10 minutes

Marinade:

• 50ml whisky
• 2 tbsp honey
• 2 garlic cloves, crushed
• juice and zest of half an orange
• 1 sprig of rosemary
• 1 sprig of thyme
• 3 tbsp olive oil
• 8 pigeon breast (skins removed)

Salad:

• 120g baby spinach
• Segments from 2 oranges, reserving extra juice
• 30g toasted walnuts
• exta virgin olive oil
• moldan salt and freshly ground black pepper

To Serve:
150ml balsamic vinegar, reduced down to a sticky sauce (see below)
juice from 2 oranges, reduced down to a sauce that coats the back of a spoon (see below)
8 polenta croutons, grilled with a little olive oil (see below)

Method:
1. Marinade: Mix all the marinade ingredients in a bowl. Place the pigeon breast in the marinade and place them in the refigerator for 1-2 hours to marinate.

2. To Cook: Heat a pan with a little olive oil to a high heat. Remove the breast from the marinade and place them skinned side down in the hot pan. Reduce the heat to a moderate heat and allow them to cook for a couple of minutes. Turn the breast a cook for a further 1-2 minutes (dependant on how well you like them cooked). Remove the breast from the heat and allow them to rest for a couple of minutes.

3. Salad: Toss th salad leaves with the walnuts, olive oil and seasoning (just before serving).

4. To Serve: Grill the polenta croutons with a little olive oil when ready to serve. Place a handful of salad leaves in the centre of each plate. Place a polenta crouton on the salad servings. Over lap the orange segments in a circle on each polenta crouton and top with a second
crouton. Place a handful of salad and 2 pigeon breast on each crouton. Drizzle the orange syrup around each dish and repeat this with the balsamic reduction.

• Balsamic Reduction: Place a 150ml of balsamic vinegar and simmer it over a moderate until you have a sticky pourable syrup
• Orange Juice Reduction: Place the juice of 2 oranges in a saucepan over a moderate high heat until reduced down a pourable syrup.

Polenta Croutons

• 300g quick polenta
• 5 tablespoons freshly grated Parmesan
• 2 tbsp dried mixed herbs
• 50g butter
• maldon salt and freshly ground black pepper

Method:
1. Line a flat baking tin with non-stick baking parchment or olive oil. Cook the polenta according to packet instructions. When it is done, stir in the Parmesan, dried herbs, butter, salt and pepper, making sure that it is adequately seasoned. While still hot, pour it out evenly to make a thin even layer, smoothing it out with the back of a wooden spoon or palate knife. Leave to cool completely, so that it is firm.

2. Cut it with a small round pastry cutter (2inches/5cm). Place the polenta croutons in a sealed container in the refrigerator until ready to serve.

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