Cook Along with Dunkerley's - Pigeon Breast with Port and Red Wine Sauce

Cook Along with Dunkerley's

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Renowned for fresh, local seafood Dunkerley's are dedicated to serving mouth watering cuisine, enhanced by an extensive choice of fine wines, from classic French varieties to exciting discoveries from the new world.

Website: http://www.dunkerleys.co.uk

Recipe - Pigeon Breast with Port and Red Wine Sauce

Ingredients - Serves 4

- 2 breasts of wood pigeon
- 1 rasher streaked smokey bacon
- 1 brioche
- watercress
- 1 glass of port
- shallots
- beef stock
- 1 glass red wine
- seasoning

- Reduce shallots in a pan with a little oil.
- Add red wine, stock and port and reduce until it thickens.
- Pepper and brown the pigeon breasts lightly in a frying pan, allowing for 2 per person.
- Place in the oven for 5 -- 10 minutes.
- Toast the brioche.
- Grill the streaky bacon.
- Remove pigeon when medium cooked -- be careful not to overcook.
- Remove the brioche.
- Pass the sauce through a fine sieve and reduce further until the sauce coats the back of the spoon.
- Place the pigeon on top of the watercress on to the brioche.
- Drizzle the sauce round the plate and over.

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