📝 About This Recipe
This exquisite appetizer celebrates the deep, gamey elegance of pigeon breast, elevated through a delicate flash-cure and paper-thin slicing. Inspired by the rustic hunting traditions of the French countryside, the dish balances the iron-rich notes of the poultry with the bright acidity of pickled blackberries and the earthy luxury of truffle oil. It is a sophisticated, visual masterpiece that showcases the tender texture of squab in its most pure and refined form.
🥗 Ingredients
The Pigeon
- 4 pieces Pigeon breasts (skinless, boneless, and thoroughly cleaned)
- 1 tablespoon Juniper berries (toasted and crushed)
- 1 teaspoon Black peppercorns (cracked)
- 1 teaspoon Sea salt (fine)
- 2 sprigs Thyme (leaves only, finely chopped)
Blackberry Vinaigrette
- 1/2 cup Fresh blackberries (halved)
- 2 tablespoons Balsamic vinegar (high quality)
- 3 tablespoons Extra virgin olive oil (cold pressed)
- 1 teaspoon White truffle oil (for finishing aroma)
- 1 teaspoon Honey (wildflower or clover)
Garnish and Texture
- 1 handful Wild arugula (baby leaves)
- 30 grams Parmigiano-Reggiano (shaved into thin curls)
- 1 tablespoon Pine nuts (lightly toasted)
- 1 pinch Micro-herbs (such as bull's blood or chervil)
- 1 pinch Flaky sea salt (Maldon style)
👨🍳 Instructions
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1
Begin by preparing the cure: combine the crushed juniper berries, cracked black pepper, fine sea salt, and chopped thyme in a small bowl.
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2
Rub the pigeon breasts thoroughly with the spice mixture, ensuring all sides are evenly coated. Wrap each breast tightly in plastic wrap and refrigerate for 30 minutes to firm the flesh.
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3
While the pigeon cures, prepare the vinaigrette by whisking together the balsamic vinegar, honey, and olive oil until emulsified.
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4
Gently fold in the halved blackberries into the vinaigrette, pressing a few with a fork to release their juices and turn the dressing a deep purple hue.
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5
Remove the pigeon from the refrigerator. Unwrap and quickly rinse under cold water to remove excess salt, then pat bone-dry with paper towels.
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6
Heat a heavy-bottomed skillet over high heat with a drop of oil. Once smoking, sear the pigeon breasts for exactly 30 seconds per side. The goal is a dark crust but a completely raw, cool center.
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7
Immediately plunge the seared breasts into an ice bath (wrapped in clean plastic) or place in the freezer for 15 minutes. This makes slicing paper-thin much easier.
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8
Using a very sharp carving knife or a meat slicer, cut the pigeon across the grain into translucent, thin slices.
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9
Place the slices between two sheets of parchment paper and gently flatten them further with the back of a spoon or a meat mallet.
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10
Arrange the slices on chilled plates in a circular, overlapping pattern (carpaccio style).
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11
Lightly dress the arugula with a teaspoon of the vinaigrette and place a small mound in the center of the pigeon slices.
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12
Spoon the blackberry vinaigrette and fruit pieces over the meat, then drizzle with the white truffle oil.
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13
Scatter the toasted pine nuts, shaved Parmigiano-Reggiano, and micro-herbs over the top.
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14
Finish with a final sprinkle of flaky sea salt and serve immediately while the meat is still cool.
💡 Chef's Tips
Ensure the pigeon is 'squab' grade and extremely fresh, as it is served rare. Freezing the meat for 15-20 minutes before slicing is the secret to achieving professional, paper-thin results. Avoid over-searing; the heat should only penetrate the very outer millimeter of the meat to create a flavor contrast. If you cannot find pigeon, high-quality duck breast is a suitable substitute, though the flavor will be less intense. Always toast your pine nuts just before serving to ensure they provide a crunchy, buttery contrast to the soft meat.
🍽️ Serving Suggestions
Pair with a chilled, light-bodied Pinot Noir or a complex Gamay to complement the gamey notes. Serve with warm, crusty sourdough crostini rubbed with a clove of garlic. A side of pickled shallots or cornichons adds a nice acidic crunch to the plate. Complement the dish with a glass of dry sparkling Rosé for a festive, elegant start to a meal.