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Serves 2.
Ingredients
• 12 new potatoes
• 12baby leeks
• 4 tbsp olive oil
For the pigeon
• 2 tbsp olive oil
• 200 g pancetta, or dry-cured streaky bacon, cut into lardoons
• 400 g black pudding, sliced
• 2 wood pigeon breasts
• 2 tbsp balsamic or sherry vinegar
• salt and black pepper
Method
1. Cut the potatoes and leeks in half, parboil and refresh in cold running water. Heat 3 tablespoons of oil in a sturdy frying pan and cook the potatoes over a gentle heat until they turn golden and become crisp around the edges - this should take about 15 minutes.
2. While the potatoes are cooking, heat 1 tablespoon of the olive oil in a frying pan and fry the pancetta or bacon until beginning to colour. Remove the pan from the heat.
3. In another pan, cook the sliced black pudding until crisp. Crumble into rough pieces, tip into a bowl along with the pancetta. Leave behind any cooking fat in the pan. Add the remaining 1 tablespoon olive oil to the pan.
4. Season each pigeon breast with salt and pepper and sear for 2 minutes on each side over a high heat, in the same frying pan. Remove the pigeon breasts from the pan and leave them to rest in a warm place for 10 minutes while you make the sauce.
5. Pour in half the sherry or balsamic vinegar into the pan, while still on the heat. Stir and scrape any sediment from the bottom of the pan and after about 30 seconds, add all the contents of the pan to the black pudding and pancetta. Pour the rest of the sherry or vinegar over this mixture.
6. Reheat the leeks in the remaining 1 tablespoon oil. Slice the pigeon breast and arrange over the warm baby leeks, and accompany with sautéed new potatoes. Scatter the bacon and black pudding mixture around the edge of the plate and serve straight away.
Ingredients
• 12 new potatoes
• 12baby leeks
• 4 tbsp olive oil
For the pigeon
• 2 tbsp olive oil
• 200 g pancetta, or dry-cured streaky bacon, cut into lardoons
• 400 g black pudding, sliced
• 2 wood pigeon breasts
• 2 tbsp balsamic or sherry vinegar
• salt and black pepper
Method
1. Cut the potatoes and leeks in half, parboil and refresh in cold running water. Heat 3 tablespoons of oil in a sturdy frying pan and cook the potatoes over a gentle heat until they turn golden and become crisp around the edges - this should take about 15 minutes.
2. While the potatoes are cooking, heat 1 tablespoon of the olive oil in a frying pan and fry the pancetta or bacon until beginning to colour. Remove the pan from the heat.
3. In another pan, cook the sliced black pudding until crisp. Crumble into rough pieces, tip into a bowl along with the pancetta. Leave behind any cooking fat in the pan. Add the remaining 1 tablespoon olive oil to the pan.
4. Season each pigeon breast with salt and pepper and sear for 2 minutes on each side over a high heat, in the same frying pan. Remove the pigeon breasts from the pan and leave them to rest in a warm place for 10 minutes while you make the sauce.
5. Pour in half the sherry or balsamic vinegar into the pan, while still on the heat. Stir and scrape any sediment from the bottom of the pan and after about 30 seconds, add all the contents of the pan to the black pudding and pancetta. Pour the rest of the sherry or vinegar over this mixture.
6. Reheat the leeks in the remaining 1 tablespoon oil. Slice the pigeon breast and arrange over the warm baby leeks, and accompany with sautéed new potatoes. Scatter the bacon and black pudding mixture around the edge of the plate and serve straight away.
